Enchilada Pasta Bake

4-1/2 cups medium pasta shells, uncooked

2 tsp. oil

1 yellow onion, chopped

1 red pepper, chopped

1 pkg. (35 g) 40%-less-sodium taco seasoning mix

1 can (14 fl oz/398 mL) no-salt-added diced tomatoes, undrained

2 cups chopped cooked chicken

1 can (14 fl oz/398 mL) no-salt-added black beans, rinsed

3 green onions, thinly sliced, divided

1/3 cup chopped fresh cilantro, divided

2 cups Kraft Tex Mex Shredded Cheese

HEAT oven to 375°F.

COOK pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and halfeach of the green onions and cilantro; mix well. Remove from heat.

DRAIN pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.

BAKE 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.

* You can serve this with Sour Cream and Salsa on top or on the side.

No Beans Chili

One Pound Of Bacon Cut Into Very Small Pieces.
Five Pounds Of Lean Trimmed Small Cubes Of Beef Brisket.
1/3 Cup McCormick Chili Powder.
1 Large Heaping Tablespoon Minced Fresh Garlic.
1 Large Heaping Tablespoon Ground Cayenne Pepper.
1 Tablespoon Cumin.
1 Tablespoon Oregano.
1 Tablespoon Ground Sea Salt.
1 Tablespoon Black Pepper.
3 Four Ounce Cans Green Chili's.
36 ounces  Apple Juice
1 28 Ounce Can Diced Tomatoes.
1 Teaspoon Coriander.
1 Six Ounce Can Tomato Paste.
1 Ounce Unsweetened Chocolate Very Coarsely Chopped. 
1/2 cup milk

One Pound Of Red Sweet Onion Diced Very Fine.

Your chocolate needs to be chopped up fine and it deepens the flavor of this delicious chili and darkens the sauce. I even use my fine cheese grater and grate the chocolate.

You will want to start with a large skillet. In it you want to place your diced up bacon and cook until crisp. Move bacon to slow cooker, and drain most of the grease from the pan. Using the remaining grease, cook your diced onion and your garlic until tender. Transfer to crock pot.

Now you will want to add all your other ingredients and cook on either high for 2 hours, or low for 6 hours. 

Your chili should now be done and ready to eat. Test it out by trying a couple pieces of your meat. It should be tender by now and starting to come apart. If its not tender keep cooking until your meat is tender. Add another 12 ounces of apple juice if your chili gets to thick. If you want more hot add more ground cayenne pepper. If it is too hot, add more milk. 

You can serve your chili with a garnish of shredded cheddar cheese, fine chopped cilantro, and/or sour cream.