Chili con rigatoni by pollypocketsy

Chili con rigatoni

pollypocketsy

Cook

45 min

4 servings

US

original

metric

Picture for Chili con rigatoni

4 servings

US

original

metric

Ingredients

500 grams rigatoni pasta

olive oil

500 grams lean minced ground beef

1 yellow onion

3 cloves garlic

2 tsp chili powder

2 tsp cumin

1 tbs tomato purée

2 cans canned tomatoes

1 cup beef stock

¼ cup water

1 dash worcestershire sauce

1 dash salt and pepper

2 tbs butter

1 ½ tbs all-purpose flour

300 mls milk

1 tsp paprika

½ tsp cayenne pepper

sharp cheddar cheese

1 tsp sugar

Tools

1 pasta strainer

1 springform pan

portable vegetable chopper

Directions

Step 1

Cook pasta in salted water with a dash of olive oil until al dente, then rinse with cold water and spread on a baking sheet to dry.

500 grams rigatoni pasta

salt

olive oil

1 pasta strainer

Step 2

Add oil to a pan and cook minced beef on a stovetop until browned. Then set aside.

500 grams lean minced ground beef

olive oil

Step 3

Finely chop onion and garlic, then sauté in a pan with olive oil and a little butter.

1 onion

3 cloves garlic

olive oil

a little butter

Step 4

Add chili powder and cumin, fry for a moment then add tomato purée and fry for another minute.

2 tsp chili powder

2 tsp cumin

1 tbs tomato purée

Step 5

Add the minced beef back in then add canned tomatoes, beef stock, water, worcestershire sauce, salt, pepper and sugar. Cover with a lid and simmer for 10 mins.

2 cans canned tomatoes

1 cup beef stock

¼ cup water

1 dash worcestershire sauce

1 dash salt and pepper

1 tsp sugar

Step 6

To a pan, add butter and flour, then whisk while slowly adding in milk. Season with salt, pepper, paprika, cayenne and shredded sharp cheddar cheese, stirring throughout.

2 tbs butter

1 ½ tbs all-purpose flour

300 mls milk

1 dash salt and pepper

1 tsp paprika

½ tsp cayenne pepper

300 grams sharp cheddar cheese

Step 7

Spread half of your cheese sauce across the bottom of your springform pan. Place the rigatoni upright in a ring, covering the entire surface with pasta. Next add the minced beef chili on top of the pasta using a spoon to fill the rigatoni as best you can.

1 springform pan

Step 8

Add the rest of your cheese sauce on top of the beef. Top with another layer of shredded cheddar cheese and bake at 165°C until the top is golden.

sharp cheddar cheese

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