Ingredients Jump to Instructions ↓

  1. 1 Fine chopped onion (medium)

  2. 2 tablespoons 30ml Olive oil

  3. 1 tablespoon 15ml Size sweet red pepper cored (medium) Seeded and cut into 1/2 1 Dice 1 Frozen chopped - (10-oz) Spinach thawed and squeezed Dry

  4. 1 teaspoon 5ml Grated lemon rind

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 1/8 teaspoon 0.6ml Sugar

  7. 1/8 teaspoon 0.6ml Pepper

  8. 3/4 cup 109g / 3.8oz Ricotta cheese drained Roulade

  9. 1/4 cup 59ml Unsalted - (1/2 stick) Butter

  10. 1/3 cup 78ml Unsifted all purpose Flour

  11. 1 1/3 cups 315ml Warmed milk

  12. 1/4 teaspoon 1 1/3ml Pepper

  13. 6 Separated eggs

  14. 1 1/4 cups 182g / 6.4oz Grated parmesan cheese

  15. 1 Egg white

Instructions Jump to Ingredients ↑

  1. Recipe Instructions FILLING: Saute onion in oil in large skillet, stirring often, until soft and golden, about 8 minutes. Add red pepper and cook 4 minutes longer. Add spinach, lemon rind, salt, sugar and pepper. Transfer to medium size bowl. Stir in ricotta cheese. Set aside.

  2. Preheat oven to 400F. Grease bottom of 15.5 x 10.5 inch jelly roll pan. Line bottom withw ax paenly.

  3. Add the salt and garlic, stirring well. Remove from the heat and stir in the ground chile and oregano, coating the meat evenly with the spices. (If you are using a combination of mild and hot chile, do not add the hot spice yet.) Add a small amount of broth and stir well.

  4. Return to the heat, add a bit more broth and stir. Continue to add broth, a little at a time, stirring, until the chili is smooth, then reduce the heat and simmer, uncovered, for about 1 hour.

  5. Taste and adjust seasonings adding the ground hot chile to taste at this point. To add, remove the pot from the heat, sprinkle the chile over the top, and stir well.

  6. Serve the chili with a bowl of freshly stewed pinto beans on the side.F


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