Chili With Ravioli Recipes

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

Steps:

• Heat vegetable oil in a wide deep skillet or dutch oven.
• Add onion, and cook over medium-high heat for 5 mins until onion is translucent.
• Add ground beef and, using a large spoon or fork to break up, cook until the meat is browned.
• Add next 5 ingredients, rinsing out each can with a few tablespoons of water and adding the water to the pot.
• Cook for 15-20 minutes to let the flavors blend.
• Salt to taste.
• As the chili simmers, bring a large pot of water to boil and salt the water.
• When the water boils, add the frozen ravioli, and when the water returns to a boil, lower heat to simmer.
• Cook 4 or 5 mins until ravioli is cooked through.
• Place in serving bowls with chili over the top, sprinkled with grated cheese.

Steps:

• Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
• After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

Steps:

• In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.
• Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.

Steps:

• Raviolis:.
• Mix together first 10 ingredients in a large bowl and use as filling for your Raviolis (made from the won ton wrappers).
• Cook in a pot of salted boiling water for 2-3 minutes.
• Sauce:.
• Melt butter and olive oil in a saute pan over medium heat. Add onion and cook until soft, about 3-4 minutes. Add garlic, cook for 1 more minute.
• Add cumin, chicken stock, cream, salt, & pepper. Increase heat to high, bring to a boil and reduce to a simmer, cook for an additional 3-4 minutes stirring often. Remove from heat.
• Serve Raviolis with the cream sauce topped with the walnuts and cilantro.
• Enjoy!