B.L.T. Pasta Salad
It’s B.L.T. in a bowl, and it takes pasta salad to a whole new level! This slammin’ side dish is crazy delicious and is sure to steal the show at your next bbq!
June 11, 2022 No Comments
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There is nothing better than a hearty chili when the temperature drops. Ok, that’s a lie. The one thing better than a hearty chili on a crisp fall day, is hearty chili with some Fire Crackers on the side! You guys, I may have to write another apology blurb here. You may as well double the recipe for the crackers because you’re not gonna be able to stop snacking on these bad boys. They’re smoky, salty, spicy – perfect for dunking into some chili. They’re also really amazing to munch on by themselves while you’re kicking back, having a beer, and watching some football. I couldn’t label this dish as vegan since there is milk powder in the ranch seasoning used in the crackers. Sorry to all my vegan peeps! I promise to get working on a vegan version ASAP as possible (any fans of The Office?) because these are too good for y’all to miss out on! The chili, however, is just as slammin’ and totally vegan friendly.
Ingredients
Chili:
2 packages Beyond Meat Plant-Based Ground Beef
2, 15 oz cans of chickpeas, drained and rinsed
3, 10 oz cans of fire roasted diced tomatoes
1, 28 oz can crushed tomatoes
1, 6 oz can tomato paste
2 cups vegetable stock
2 large green bell peppers, diced
3 large jalapenos, seeded and finely diced
1 large red bell pepper, diced
1 large poblano pepper, diced
6 large garlic cloves, finely chopped
1 packet Chili seasoning
1 teaspoon sea salt
1/2 teaspoon garlic powder, because I can’t leave well enough alone
2 tablespoons dark brown sugar
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
Olive oil
Fire Crackers:
1 packet Ranch seasoning
2 sleeves of Saltine Crackers
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon cajun seasoning
1/2 teaspoon chili flakes
1/2 teaspoon sea salt
1/2 cup olive oil
1, gallon sized ziploc bag
Instructions:
1. Place saltine crackers into the ziploc bag. Mix the remaining ingredients for the crackers in a container that has a pour-able spout (like a Pyrex measuring cup). Pour the mixture over the crackers (although you are going to be mixing the crackers in the bag with the marinade, I still like to to pour it over them as evenly as possible instead of just dumping it into the bag). Gently mix the marinade into the crackers by turning and massaging the bag until all crackers are evenly coated. Allow to sit on the counter for 1 hour, turning and gently mixing the crackers every 15 minutes or so.
2. Just before the hour is up preheat your oven to 375 degrees. Pour the crackers onto a sheet pan. It’s ok if they overlap one another, or are very close together. Bake for 10 minutes.
3. Coat the bottom of a large pot with olive oil. Add the ground beef and break apart into bite size crumbles with wooden spoon. Cook over medium-high heat until it starts to brown.
4. Add all the peppers and cook for another 5 minutes. Stir in the garlic, seasonings/spices, sugar, and tomato paste. Continue cooking for 2-3 minutes.
5. Slowly pour in the stock, making sure to loosen up any meat or veggies that caramelized to the bottom of the pan. Add the fire roasted and crushed tomatoes. Bring the chili to a simmer and cook for about a 45 minutes, stirring occasionally. Add the chickpeas and cook for another 15 minutes or so. The chili should be slightly reduced and chunky. *Optional: top with shredded cheese (dairy or nondairy), and chopped scallions. Serve with fire crackers and enjoy.
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It’s B.L.T. in a bowl, and it takes pasta salad to a whole new level! This slammin’ side dish is crazy delicious and is sure to steal the show at your next bbq!
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