Prepare a 11x7x3 baking dish or any deep dish that will hold the amount of ingredients with a drizzle of olive oil.
First, gather tomatoes and blend well, set aside.
Now dice up red onion, poblano pepper, place in bowl, set aside.
Mince garlic cloves, set aside.
Then in a small dish combine garlic powder, 1 teaspoons cumin powder, Mexican oregano, dried parsley, 1/2 teaspoons black pepper, 1 teaspoons salt, set aside.
Gather flour in another small dish, set aside.
Use a (non-stick) dutch-style pan, heat on med-high, add ground meat, onion, poblano pepper, cook for about 4-5 minute Then add, mixed spices and cook for about another 1-2 minutes Stir in flour and cook for 2 minute (this helps cook the rawness of the flour).
Add blended tomatoes and minced garlic, stir & cook for about 2 minutes Add red chili powder stir & cook another 1 minute.
Add 4 cups of water, cream. 1 teaspoons cumin, 1/2 teaspoons black pepper & 1 teaspoons salt or more to taste. Bring to a simmer, cook uncovered for 15 minute for the flavors to come together.
In prepare dish, add uncooked pasta and pour *chili sauce over pasta until submerged. Toss 1 cup cheddar cheese and mix around dish. Top with the other cup of cheese. Place in middle-rack of oven and cook for about 45 minute or until pasta is tender.
Garnish with lettuce, tomatoes & onion or eat just like that.
Preheat oven 375* Prepare a 11x7x3 baking dish or any deep dish that will hold the amount of ingredients with a drizzle of olive oil.
*Note your chili will be watery, but will thicken up from the pasta and cheese. **If you decide to use spaghetti make sure to boil in salted water for half the time on box. Drain and rinse in cold water. You will need it to be flexible to mix in chili sauce. Cut baking time to 30 minute.
***If you cannot find NM red chili powder, try to find a plain red chili powder. If not, then you can probably use regular chili powder, but be aware that it is mixed with spices, such as garlic, cumin, etc. So you might have to adjust the spices in this recipe.