Smokey Tomatoes And Chili Over Pasta

Whereas the Bible explicitly forbids drunkenness, it nowhere requires total abstinence. Make no mistake: total abstinence from alcohol is great. As a Christian you are certainly free to adopt that as a lifestyle. But you are not free to condemn those who choose to drink in moderation. You may discuss with them the wisdom of such a choice and the practical consequences of it, but you cannot condemn them as sub-spiritual or as falling short of God’s best.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			6	Servings

INGREDIENTS

3	lb	about 8 large ripe plum
		tomatoes
1	T	Canola oil
1/2	c	Chopped shallots
1	lb	Ground turkey
		Salt and freshlt ground
		black pepper to taste
2	T	Chili powder
1/2	t	Each paprika, oregano and
		cumin
2	T	Tomato paste
1		16 ounces red kidney
		beans rinsed and
		drained
16	oz	Spaghetti
1/4	c	Grated white cheddar cheese

INSTRUCTIONS

From: Bulldogfla <[email protected]>  Preheat broiler. Core and cut
tomatoes in half lengthwise. Place  tomatoes cut side down on an
aluminum-lined broiler pan and broil  until skins completely char, 12
to 15 minutes. Remove the pan from  broiler and pull off the skins with
a fork. Discard the skins  Meanwhile, heat the oil for 30 seconds in a
large nonstick skillet  over medium high heat. Add the shallots and
cook, stirring until soft  and trans- lucent, about 3 minutes. Crumble
the ground turkey into  the skillet, season to taste with salt and
pepper, and cook,  stirring, until turkey and shallots are lightly
browned, about 5  minutes. Add the chili powder and cook, stirring to
coat the meat,  about 1 minute. Add the tomatoes, paprika, oregano,
cumin, tomato  paste, kidney beans, plus 1/2 to 1 cup water. Bring the
mixture to a  boil, stirring to break up the tomatoes with the back of
a wooden  spoon. Reduce heat to medium-low and simmer, covered, for 20
minutes,  stirring occasionally. Taste and adjust seasonings to taste.
While  the chili cooks, bring 4 quarts water to a boil in a large
covered  pot. If you like add 2 teaspoons of salt. Add pasta, stir, and
partially cover the pot until water returns to boil. Immediately
remove cover, stir again, and cook spaghetti just until al dente.
Drain and pile pasta into 6 bowls. Spoon chili on top. Sprinkle with
cheddar cheese.  SERVE IMMEDIATELY.  Posted to recipelu-digest by
[email protected] on Mar 10, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 688 Calories From Fat: 97 Total Fat: 11g Cholesterol: 52.2mg Sodium: 487.2mg Potassium: 1326mg Carbohydrates: 114.4g Fiber: 16.5g Sugar: 27.5g Protein: 36.9g