Chili With Ravioli: A Hearty Weeknight Delight

I remember the first time I had chili with pasta – a far cry from ravioli, mind you. It was at a potluck, and someone had brought a massive crockpot of chili ladled over spaghetti. Initially, I was skeptical; chili was meant for cornbread, or maybe tortilla chips. But one bite, and I was hooked. The richness of the chili, combined with the comforting familiarity of pasta, was pure magic. This Chili with Ravioli brings back that unexpected joy, elevated with cheese ravioli for an extra layer of flavor and fun.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 5
• Dietary Type: Not specified

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 lb lean ground beef
• 1 1⁄2 teaspoons dried oregano
• 3 tablespoons chili powder
• 1 teaspoon salt
• 2 (16 ounce) cans chili beans (pinto beans packed in chili sauce)
• 1 (28 ounce) can crushed tomatoes
• 25 ounces frozen cheese ravioli (or so)
• 4 ounces grated sharp cheddar cheese

Equipment Needed

• Wide deep skillet or dutch oven
• Large pot
• Colander (optional)

Instructions

1. Begin by heating the vegetable oil in a wide deep skillet or dutch oven over medium-high heat.
2. Add the chopped onion and cook for approximately 5 minutes, or until the onion becomes translucent. Stir occasionally to prevent burning.
3. Add the lean ground beef to the skillet. Use a large spoon or fork to break up the meat as it cooks. Continue cooking until the beef is browned thoroughly. Drain off any excess grease from the skillet.
4. Now, it’s time to build the flavor. Add the dried oregano, chili powder, and salt to the cooked ground beef. Stir well to ensure the spices are evenly distributed.
5. Add the two cans of chili beans (pinto beans packed in chili sauce) and the can of crushed tomatoes to the pot. To get every last bit of flavor, rinse out each can with a few tablespoons of water and add the water to the pot. This also helps to slightly thin the chili.
6. Bring the chili to a simmer. Reduce the heat to low and cook for 15-20 minutes, allowing the flavors to meld together beautifully. Stir occasionally to prevent the chili from sticking to the bottom of the pot.
7. Taste the chili and adjust the seasoning as needed. Add more salt if desired. Remember, you can always add more, but you can’t take it away!
8. While the chili simmers, prepare the ravioli. Bring a large pot of water to a rolling boil. Generously salt the boiling water. This is crucial for properly seasoning the ravioli.
9. Once the water is boiling vigorously, carefully add the frozen cheese ravioli.
10. When the water returns to a boil, reduce the heat to a gentle simmer. Cook the ravioli for 4 or 5 minutes, or until they are cooked through and tender. Follow the package directions for the exact cooking time, as it may vary depending on the brand.
11. Drain the cooked ravioli in a colander (optional, some like to add a little of the pasta water to the chili for extra thickness).
12. To serve, place the cooked ravioli in serving bowls. Ladle the chili generously over the top of the ravioli.
13. Sprinkle each serving with grated sharp cheddar cheese. Serve immediately and enjoy!

Expert Tips & Tricks

• For a deeper, richer chili flavor, try adding a tablespoon of unsweetened cocoa powder during the simmering process. It might sound unusual, but it really enhances the savory notes.
• If you like a bit of heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chili while it simmers.
• To make this dish even easier, use pre-cooked ground beef. You can often find it in the refrigerated section of your grocery store.
• If you don’t have sharp cheddar cheese, feel free to use any other cheese you like, such as Monterey Jack, Colby Jack, or even a sprinkle of crumbled queso fresco.
• If the chili is too thick, add a little more water or crushed tomatoes until it reaches your desired consistency.

Serving & Storage Suggestions

Serve this Chili with Ravioli immediately while it’s hot and the cheese is melted and gooey. A dollop of sour cream or plain Greek yogurt is a great addition for a creamy coolness. Chopped green onions or a sprinkle of fresh cilantro also add a pop of freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave until heated through, or warm it up on the stovetop over medium heat. You may need to add a splash of water if the chili has thickened up too much. You can also freeze any extra for up to 2 months. Make sure it’s in a freezer-safe container. Thaw overnight in the fridge before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	610.5 kcal	N/A
Calories from Fat	191 g	31%
Total Fat	21.2 g	32%
Saturated Fat	9.2 g	46%
Cholesterol	82.8 mg	27%
Sodium	1484.1 mg	61%
Total Carbohydrate	65.7 g	21%
Dietary Fiber	13.8 g	55%
Sugars	7.2 g	28%
Protein	42.3 g	84%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Chili Ravioli: Replace the ground beef with plant-based crumbles or an extra can of beans.
• Spicy Chili Ravioli: Add a diced jalapeño pepper to the chili while it’s cooking, or use a spicier chili powder blend.
• Creamy Chili Ravioli: Stir in a dollop of sour cream or Greek yogurt just before serving for extra creaminess.
• Different Ravioli: Experiment with different flavors of ravioli, such as spinach and cheese, mushroom, or even butternut squash.
• Topping Variations: Top with different cheeses, such as pepper jack or a Mexican cheese blend. Add a dollop of guacamole or a sprinkle of crushed tortilla chips.

FAQs (Frequently Asked Questions)

Q: Can I use dried beans instead of canned beans?
A: Absolutely! You’ll need to soak and cook the dried beans before adding them to the chili. This will add more time to the overall cooking process, but it can result in a richer flavor.

Q: Can I make this chili in a slow cooker?
A: Yes, this chili is perfect for the slow cooker. Brown the ground beef on the stovetop first, then transfer everything to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Q: How do I prevent the ravioli from sticking together while cooking?
A: Make sure the water is at a rolling boil before adding the ravioli, and stir them gently a few times during the cooking process. Adding salt to the water also helps.

Q: Can I use a different type of meat?
A: Ground turkey or ground chicken would be great substitutes for the ground beef. You could also use diced stew meat for a heartier chili.

Q: How can I thicken the chili if it’s too thin?
A: You can thicken the chili by simmering it for a longer period of time, uncovered, to allow some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the chili during the last few minutes of cooking.

Final Thoughts

This Chili with Ravioli is more than just a recipe; it’s a warm, comforting hug in a bowl. It’s perfect for a busy weeknight dinner, a cozy weekend gathering, or anytime you’re craving a hearty and satisfying meal. Don’t be afraid to experiment with the variations and make it your own. I encourage you to give this recipe a try and share your creations with friends and family. Pair it with a side of garlic bread or a simple salad for a complete and delicious meal. Happy cooking!