Pasta Mexicana

• 2 medium onions, coarsely chopped
• 5 chili peppers
• 28 ounces plum tomatoes, Italian style
• 15 ounces chili (either beef or turkey)
• 8 ounces linguine or 8 ounces spaghetti

1. Place onions and chilis into heavy skillet or roasting pan.
2. Cover and cook over high heat until onions are browned and chile skins are charred on all sides (8-10 minutes).
3. Remove chiles; peel and discard skin and seeds; chop chiles, and return to pan.
4. Stir in tomatoes and chili.
5. Cook over
6. medium heat, stirring occasionally, 15 to 20 minutes.
7. Meanwhile, cook pasta according to package directions.
8. Serve sauce over pasta.

onions, chili peppers, tomatoes, chili, linguine

Taken from www.food.com/recipe/pasta-mexicana-253945 (may not work)