1 cup uncooked Penne pasta

2 pounds ground venison

1 medium onion, chopped or 3 TBSP onion flakes or minced onion

2 garlic cloves, minced or 2 tsp. garlic paste

1 can (28 oz.) petite diced tomatoes, undrained

1 can (16 oz.) chili beans

1 can (6 oz.) tomato paste

1 can (4 oz.) chopped green chiles

1 cup water

 

*1 ¼ tsp. salt    Substitute *4 ingredients with Pit Boss GSP seasoning.

*1 tsp chili powder

*½ tsp. ground cumin

*½ tsp pepper

2 cups shredded Mexican cheese blend

Thinly sliced green onions – optional

 

  1. Cook Penna as directed and drain.
  2. In a large cast iron, deep dish skillet, brown the meat. Add onion and garlic paste. Cook until meat it done.
  3. Add tomatoes, beans, tomato paste, water, and chilies to meat mixture.
  4. Add Penna to mixture.
  5. Grill at 375° for 20 – 25 minutes.
  6. Sprinkle with shredded Mexican cheese. Top with green onions.