Recipe for Daveed's Chili Bolognese

(FOX19) - Daveed's NEXT Chef David Cook's recipe for Chili Bolognese with Laura's Lean Beef:

Chili Bolognese:

  • 5 tbls  Daveeds Extra-virgin olive oil
  • 1 carrot finely, diced
  • 1 med onion, diced
  • 1 rib celery, finely diced
  • 1 clove garlic, sliced
  • 3 lb Laura's Lean Beef 92% lean ground beef
  • 1/4 lb pancetta, ground
  • 3 tbl chili powder
  • 3 tbl  cumin
  • 1 tbl ancho chili powder
  • 1 cup dry white wine
  • 3 cup Chef David Secret Red Gravy
  • 3 cups beef broth
  • 2 1/2 cups cooked elbow macaroni
  • 1-14 oz can cannellini beans, drained
  • Kosher salt and freshly ground black pepper
  • white cheddar cheese


  • In a sauté pan, add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.
  • Add the Laura's Lean Meat, chili powder, cumin and ancho chili powder and pancetta and stir into the vegetables.
  • Turn to medium high heat, stirring to keep the meat from sticking together until browned.
  • Add white wine and cook for 5 minutes.
  • Add the Secret Red Gravy and beef broth.
  • Simmer over medium heat for 1 hour.
  • Season with salt & pepper to taste and remove from the heat.
  • Stir in macaroni and cannellini beans. Top with white cheddar cheese.
  • For a non-Super Bowl variation, omit the macaroni and beans and serve over polenta.

Creamy Polenta:

  • 2 tbl  XVOO
  • ¾ cup  onion, chopped
  • 2 garlic cloves, chopped
  • 1 qt chicken stock
  • 1 cup course ground cornmeal
  • 3 tbl butter
  • ½ tbl sea salt
  • ¼ tbl black pepper
  • 2 oz parmesan, grated, Green herbs, optional


  • In a large sauce pan, over medium high heat, heat onion and sweat.
  • Add garlic and stock.  Simmer.  Add polenta to saucepan and stir.
  • Cover for 20 minutes, stirring frequently. Season with salt and pepper and serve with grated parmesan and some chopped green fresh herbs.

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