3/4 cup vegetable oil
1 (16 ounce) can stewed tomatoes
3 1/2 pounds diced onion
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried thyme
1 teaspoon turmeric
1/2 teaspoon onion salt
3 tablespoons crushed red pepper flakes
1 1/2 teaspoons paprika
1 tablespoon dried oregano
1/2 tablespoon dried parsley
1/4 teaspoon salt
1 cup chopped fresh parsley
1 teaspoon cider vinegar
1 cup water
2 tablespoons salt
Heat olive oil in a large skillet over medium heat. Add tomatoes, onion, garlic, thyme, thyme, turmeric, onion salt, crushed red pepper flakes paprika oregano parsley salt salt
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and toss with tomatoes and onions. Serve immediately.
To cook chili: Heat oil in a small skillet over medium heat. Stir in tomatoes, onion, garlic, thyme, thyme, turmeric, salt, red pepper flakes. Saute for about 5 minutes, stirring constantly. Pour in water, and liquid should be at least a 1/2 cup. Cover, reduce heat to low, and simmer about 15 minutes, stirring occasionally.
this was so good and easy, but if you want some kick add some rotel and cook it a little longer than called for. I did forty minutes at medium heat, then noticed that my roux only made enough to coat the crackers, so opted for tripling the sauce and leaving everything else as is. At least that's how I made it--I often have trouble controlling the heat in my head cooker, so maybe this will help.
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