Rapid Ragu Chili Recipes

Steps:

• Brown meat, onion, and garlic in a large skillet.
• Stir in remaining ingredients. Simmer uncovered for 20 minutes, stirring occasionally.
• If desired, sprinkle with grated cheese before serving.

Steps:

• Heat the oil in a wide, medium-sized saucepan, and fry the pancetta until beginning to crisp.
• Add the lamb breaking it up with a fork in the bacony pan as it browns.
• Tip in the caramelized onions, Marsala, tomatoes, lentils and water and bring the pan to the boil.
• Simmer the ragu for 20 minutes stirring occasionally. Sprinkle over the cheese before serving, if using.
• 1 tablespoon olive oil
• 2 cups sliced onions (about 2 medium size onions)
• Heat a large saute pan over medium heat. Add the olive oil and heat. Add the onions and cook, stirring, until the onions are a deep golden brown and soft, about 25 to 30 minutes. Make sure to use a gentle heat and cook the onions slowly so they don't burn. Onions will keep in the fridge for up to 1 week.

Steps:

• Heat the oil in a wide, medium saucepan; fry the pancetta until it begins to crisp.
• Add in the lamb, breaking it up with a fork in the bacony pan as it browns.
• Add in the tomatoes, water, Marsala, lentil, and caramelized onions; bring to a boil.
• Simmer the ragu for 20 minutes, stirring occasionally; sprinkle the cheese on top before serving.

Steps:

• Brown ground beef with onion and chili powder in 12-inch skillet over medium-high heat, stirring occasionally. Stir in beans and Pasta Sauce.
• Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes. Top with cheese. Serve, if desired, over hot cooked rice or with tortilla chips.