(After we ate this Chili there was still a lot of the cooking liquid left and since it was so rich with flavor I hated to toss it, thus Chili Soup)


1 lb. ground Meat                                                  Left over Cooking Liquid

1 Egg                                                                    1 cup crushed Tomatoes

1/4 cup diced Onions                                             1 cup Spiral Pasta

¼ cup Oatmeal                                                     Additional Spice as desired

1 clove Garlic, crushed                                          1 cup Corn Kernels

1 tsp. Salt                                                            Minced Cilantro & Diced ripe Avocado

¼ tsp. Black Pepper                                              Shredded Cheese



  • Combine the ground Meat with the Onions, Oatmeal, Garlic, Onion, Salt and Pepper.
  • Shape into Walnut size (or smaller)
  • Add enough Oil to the bottom of a skillet to just cover; heat until the  Oil starts to shimmer.
  • Carefully place the Meatballs in the Hot Oil and cook until browned – rotating so that all sides are cooked.
  • Heat the Cooking liquid with the Crushed Tomatoes until hot and then add the Meatballs; cook for about 30 minutes and then add the Pasta.
  • Cook for an additional 20 minutes or until the Pasta is ‘al dente’.
  • Add the Corn Kernels and cook for another 5 minutes.
  • Serve hot as an entrée with minced Cilantro, diced Avocado and shredded Cheese.
  • Add a Green Salad and hot French Bread.you have a complete meal.

Serves at least 4


The recipe and Ingredient Packet for the Chili can be found at http://www.oldboneymountainhotsaucecorp.com/


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