Chili with Tortellini

This fusion of chili and tortellini takes comfort food to a whole new level. It’s an upscale version of chili mac. You get all the robust flavors of chili combined with plump and tender, stuffed pasta. Any flavor of tortellini will work in this savory, quick and easy stove top casserole. This is food for the soul, simple, satisfying and flavorful, a surefire crowd pleaser. Serve this up on game day, and you’ll become the fan favorite. I can’t rave enough about this recipe; you’ll just have to try it for yourself. To go along with this, I baked some jalapeno cornbread muffins (which I will post tomorrow).

Don't let the number of ingredients scare you off. It's mostly just spices for the chili. You can make the chili with any ingredients you prefer. This recipe is totally adaptable to the tastes you are comfortable with.If you don't normally add one of the above ingredients in your chili, then leave it out.

The same goes for the tortellini. Choose tortellini with whatever filling your family prefers. Mike prefers a meat filling, so we usually opt for the larger tortelloni (which has a better selection of meat filling).

Chop red and green bell peppers. Mince garlic. Chop cilantro. 

Heat olive oil in large pot (or Dutch oven) over medium heat. Sauté onion and peppers for about 5 minutes, or until they start to soften. Add garlic and sauté for one minute more.

Add ground beef, and cook, stirring often to break up the meat, until browned. I usually turn up heat just before done, and cook a few minutes more to burn off excess liquid (or you can drain).

Add broth (or stock), drained tomatoes, tomato sauce, black beans, kidney beans, cumin, chili powder, cayenne pepper (if using), garlic salt, paprika, oregano, crushed red pepper flakes (if using) and black pepper. Again, the seasonings you add are entirely up to you.

Cook over medium heat, stirring occasionally for a minimum of 30 minutes, up to 60 minutes, to develop the flavors and cook off some of the excess liquid.

Meanwhile, in another large pot, cook tortellini (or tortelloni) according to package directions. Drain in colander. (You could probably even cook the tortellini right in the chili, before some of the excess liquid burns off.)

Stir cilantro into chili mixture (just before adding cooked tortellini).

Add tortellini to chili. Stir to combine. Reduce heat to low and simmer for 5 to 10 minutes.

Serve hot. Goes great with jalapeno cornbread muffins.
 

CHILI WITH TORTELLINI
Source: Adapted from Picky Palate
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 pound frozen or dry tortellini (or 18 ounces Buitoni refrigerated tortellini or tortelloni)
• 2 Tablespoons extra virgin olive oil
• 1 cup finely chopped onion
• 1 small red bell pepper, chopped
• 1 small green bell pepper, chopped
• 1 Tablespoon minced garlic
• 1 pound lean ground beef
• 2 cups chicken broth, or chicken stock
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can red kidney beans, drained   
• 1 can (10-ounces) Ro-Tel tomatoes (with or without chiles), drained
• 1 can (15 ounces) tomato sauce
• 2 Tablespoons ground cumin
• 1-1/2 Tablespoons chili powder
• 1/4 teaspoon cayenne pepper, optional
• 1/4 teaspoon garlic salt
• 1 teaspoon paprika
• 1 teaspoon Mexican oregano
• 1/2 teaspoon crushed red pepper flakes, optional
• 1/2 teaspoon black pepper
• 1/2 cup fresh chopped cilantro

   
DIRECTIONS:

1. Heat olive oil in large pot (or Dutch oven) over medium heat. Sauté onion and peppers for about 5
    minutes, or until they start to soften. Add garlic and sauté for one minute more.
2. Add ground beef, and cook, stirring often to break up meat, until browned. I usually turn up heat just
    before done,and cook a few minutes more to burn off excess liquid (or you can drain).
3. Add broth (or stock), drained tomatoes, tomato sauce, black beans, kidney beans, cumin, chili
    powder, cayenne pepper (if using), garlic salt, paprika, oregano, crushed red pepper flakes (if using)
    and black pepper.
4. Cook over medium heat, stirring occasionally for a minimum of 30 minutes, up to 60 minutes, to
    develop the flavors and cook off some of the excess liquid.
5. Meanwhile, cook tortellini (or tortelloni) according to package directions. Drain in colander.
6. Stir cilantro into chili mixture (just before adding cooked tortellini).
7. Add tortellini to chili. Stir to combine. Reduce heat to low and simmer for 5 to 10 minutes.

Yield: Makes 8 to10 Servings