What I did choose to do was put together what I call:
Cincy Chili Tampa Style
Recipe By : JLR
Serving Size : 4
16 ounces angel hair pasta
1 tablespoon bacon fat, or olive oil if you must
1 cup onion -- coarsely chopped
1 cup red pepper -- coarsely chopped
1 pound ground chuck
24 ounces sofrito -- tomato based
15 ounces black beans, canned -- drained
1/2 cup water
4 ounces green chiles -- chopped and drained
1 tablespoon chili powder
1 tablespoon unsweetened cocoa powder
1 teaspoon cumin
1 teaspoon dried oregano
1/2 cup Monterey jack cheese -- shredded
2 tablespoons fresh cilantro -- chopped
8 ounces sour cream
Cook pasta according to package directions and drain, but save a 1/2 cup of the pasta water.
Meanwhile, in large saucepan over medium heat, add the oil and bring to up temperature. Then add onion and red pepper. Cook 5 minutes, stirring occasionally, or until tender.
Add ground chuck and cook until all pink is gone.
Add remaining ingredients except cheese, cilantro, and sour cream; heat to boiling. Reduce heat; cook, uncovered, stirring occasionally, 15 minutes.
To serve, plate the pasta and spoon the sauce on top. Sprinkle with cheese and cilantro, and then a dollop of sour cream to top off the dish.
Start to Finish Time: "0:45"
I store all of my recipes in MasterCook, so that is the format you see here. I didn't include nutritional information since I am not convinced that MasterCook is all that accurate. There are other calorie counter applications that seem to give better results, but I'm not one to vouch for them, either.
What I can vouch for is this recipe is really tasty. The Belle of Ballast Point agreed.
Buen provecho, y'all.