Scrummtrilescent Chili-esque-tastic Type of Meal… Deal… ee-oh

The show was delightful. No, no. It was brilliant. No, no, no, no. There is no word to describe its perfection, so I am forced to make one up. And I’m going to do so right now: Scrumtrilescent! – Will Ferrell as film expert James Lipton on Saturday Night Live *

We had to finish off the beef last night, and I was tired of the old stand-by’s: cheeseburgers, spaghetti, tacos, chili, etc. (even the scratch and Rachel Ray varieties). So, I just started putting things together. But, I think the basis is a chili recipe.

dashes of Southwestern Spice Rub
1/2 pound beef (the better the cut, the better the product, obviously)
1/2 can tomato sauce
1/2 can stewed tomatoes
4 oz beer
various spices (I used garlic salt, paprika, and sundried tomato & basil)
5 qts. water
dash of salt
sprinkle of olive oil
1/3 box of medium shells, pasta
2 oz. shredded Monterrey jack cheese

The spice rub was a homemade blend given as a Christmas gift by some friends. So, I really don’t know where to get it from. But the idea is to rub it in to the meat before cooking it. Brown the meat. Add the sauce, tomatoes, and beer. Simmer for 10-15 minutes.

In a separate pan, bring water, salt and olive oil to a boil, add shells, lower heat and stir occasionally for 12 minutes (or until done. Whichever is first. Like I know). Drain. Put cheese in and cover for four minutes.

Add the extra spices to taste while simmering the meat. Put ’em all together and enjoy.

Or toss your cookies.

* H/t to Jeffrey Overstreet for that quote.

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