Not quite an Italian meal. Actually Italian American adaption. Sometimes we just had to get creative with those leftovers. But, I have to tell you growing up in an Italian background, there were two no no's with our Dad, mayonnaise on potatoes, and bottled sauce for pasta, they were really non existent. This chili, although spiced up with Italian seasonings as well as some Mexican, is chock full of Italian flavors. The garlic, and tomatoes and peppers are perfect over pasta with any leftovers. We loved it. Of course mom would always make sure dad knew this was all Italian, but its our secret.
You can use a variety of ground meats in your chili, hamburger, turkey or even sausage.
You can use any pasta, we like the shells because the beans fit into the shells. Top with generous amounts of cheese.
Nothing like a great big pot of Italian Style Chili~
1 lb of baby seashell
1 recipe of Italian Style Chili
1lb of shredded mozzarella cheese
red pepper flakes (optional)
Boil pasta till al dente, drain. Scoop plain pasta onto plate, top with Italian Style Chili sprinkle with cheeses and red pepper. Serve with crusty garlic bread, corn bread or bread sticks.