This is a great meal to serve with your favorite wine, I prefer a sauvignon blanc but a Spanish red wine works great too. This chili proves that if your on a budget you do not have to eat like you are.

Ingredients

* 3 Tbs. canola oil
* 1 med. onion, finely chopped
* 2 garlic cloves, minced
* 8 oz. vermicelli or angel hair pasta
* 3 tomatoes, coarsely chopped
* 1 canned chipotle chile, chopped
* 2 C. chicken stock
* sea salt
* 1 1/2 C. cubed Monterey jack cheese
* 1/4 C. cilantro, chopped

Directions

Preheat oven to 325 degrees. In a medium casserole dish heat the oil. Stir in the onion and garlic, cook until soft. Add the vermicelli, breaking each coil into 3 parts. Stir constantly until pasta is covered with oil and begins to toast evenly. Stir in the tomatoes and chipotle chile, mix well, cook for 5 minutes. Add the broth and salt to taste. Stir once, when the broth starts to boil lower heat and let simmer until the noodles are done.

Remove the dish from the heat and add the cheese. Reheat in the oven for 4-5 minutes so the cheese melts. Mix gently, then sprinkle with cilantro.