Pasta Chili Cha Cha Recipes

PASTA CHILI CHA CHA

Steps:

• Cook pasta according to package directions.
• When cooked, drain and return to pot to keep warm.
• Meanwhile, in large frying pan brown beef with onion.
• Drain fat.
• Add next 8 ingredients.
• Mix well.
• Simmer, uncovered, for 10 minutes stirring occasionally.
• Toss meat mixture with hot noodles and serve topped with shredded cheddar cheese.

CREAMY WHITE CHILI

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
• Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
• Remove chili from heat; stir in sour cream and whipping cream until incorporated.

CHA-CHA-CHA CHIMICHANGAS

Steps:

• Heat the sunflower oil in a large pan and stir-fry the onion, bell pepper, and chicken thighs over a high heat for 3-4 minutes until well browned. Stir in the chiles, garlic, tomatoes, and corn and cook for another 2-3 minutes until the chicken is cooked through.
• Stir in the taco sauce and green onions, and set aside to cool a little.
• Warm one of the tortillas in a hot, dry frying pan until soft and flexible. Spoon a quarter of the cooled chicken mixture into the center of a tortilla and fold over the edges to form a neat package; pin in place with wooden toothpicks and repeat with the remaining tortillas.
• Heat 1/2 inch vegetable oil in a large frying pan and cook chimichangas for 2-3 minutes on each side until crisp and golden brown. Drain on paper towels and serve hot with shredded lettuce, sour cream and guacamole.

CHA CHA'S WHITE CHICKEN CHILI

Steps:

• Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
• Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

CHA-CHA CHILI

Steps:

• Cook meat, add onion, celery and poblano about halfway through.
• You may have to a dd a little oil if it starts to stick.
• Add salt and pepper to meat so it will not be bland, we are building flavors here.
• Add garlic near the end, be careful not to burn as it will be bitter.
• Sprinkle McCormicks (packaged chili mix) and chili powder over meat and veggies and stir well.
• Cook over medium heat for a minute or so.
• Pour in chicken stock, canned tomatoes with juice and add chipoltles (this is how you control the heat), if using.
• Cook down for 15 or 20 minutes.
• Add rinsed beans and corn (with juice).
• To make this a soup: Add 2 more cans of stock.
• Top with green onion, cheese and sour cream.