Fusion Slumgullion

Name: Fusion Slumgullion
Ingredients: 1 1/2 lbs ground chuck, browned and drained; 16 ounces macaroni noodles, dry weight; 10 ounces condensed tomato soup; 30 ounces chicken broth, canned; 15 ounces diced tomatoes, canned, with juice; 2 large celery ribs, diced; 2 medium onions, chopped; 1 large green bell pepper, diced; 1/2 cup parmesan cheese, freshly grated; 3 teaspoons kosher salt, divided; 1/2 teaspoon seasoning salt; 1/2 teaspoon ground black pepper, from a can; 1 tablespoon chili powder; 6 ounces tomato paste; 2 teaspoons Italian spices (see directions); 3 tablespoons olive oil; 5 quarts water

17 ingredients

1 steps

Ingredients

1 1/2 lbs ground chuck, browned and drained
16 ounces macaroni noodles, dry weight
10 ounces condensed tomato soup
30 ounces chicken broth, canned
15 ounces diced tomatoes, canned, with juice
2 large celery ribs, diced
2 medium onions, chopped
1 large green bell pepper, diced
1/2 cup parmesan cheese, freshly grated
3 teaspoons kosher salt, divided
1/2 teaspoon seasoning salt
1/2 teaspoon ground black pepper, from a can
1 tablespoon chili powder
6 ounces tomato paste
2 teaspoons Italian spices (see directions)
3 tablespoons olive oil
5 quarts water

Directions

1

["In a large skillet, over medium-high heat, pour in the olive oil and sautee the onion, bell pepper, and celery until it begins to get tender, (about 12 minutes), then set it off the heat.", "In a large cooking pot, over high heat, boil the dried pasta, uncovered, in the 5 quarts of water and one teaspoon of the kosher salt until it reaches slight tenderness, (au dente). It is best to get the water boiling before adding in the pasta. Once the pasta boils, it should take about 10-12 minutes to achieve the desired tenderness but you must check it frequently by tasting it near the end of the cooking time. Once it is done, drain it and \"shock\"" the pasta in ice cold water and then re-drain it. This keeps the pasta from becoming mushy later on.""