Popular
Latest From the Show
Italian Chili One-Pot
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 2 tablespoons EVOO Extra Virgin Olive Oil
- 1/4 pound pancetta, diced, optional
- About 1 tablespoon fennel seeds, a scant palmful
- 2 pounds ground beef or ground pork or beef and pork combined
- Salt and pepper
- 2 red cherry chili peppers or red Fresno chili peppers, sliced or seeded and chopped
- 1 onion, chopped
- 3 to 4 cloves garlic, chopped
- About 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 1 28-ounce can cannellini beans or chickpeas, drained
- 1/4 cup tomato paste
- 1 cup dry wine, red or white or 1 cup Italian beer
- 3 cups beef stock for beef-only chili or chicken stock for pork chili or beef and pork combined
Optional Accompaniments
- Shredded provolone cheese
- Shredded basil
- Finely chopped raw onion
Yield
Serves: 4-6
Preparation
Heat EVOO in pot over medium-high heat. Add pancetta, if using, brown to crisp then add fennel seeds. Add meat, brown and crumble, and season with salt and pepper.
Once the meat is browned well, add chili peppers, onions, garlic, fresh or dried oregano and cook until onions are translucent, 8-10 minutes more. Add beans and stir in tomato paste. Cook 1 minute until fragrant, then add wine or beer. Let the liquid cook down then stir in stock. Simmer to combine flavors.
Serve in bowls topped with cheese and basil or chopped onion.