Recipe courtesy of Rachael Ray
Episode: One Pot Week
Print
Total:
1 hr 55 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 55 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 4 poblano peppers
  • 2 large jalapeno peppers
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds ground sirloin
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • Freshly ground black pepper
  • 1 tablespoon cumin, a palmful
  • 1 tablespoon coriander, a palmful
  • 1 tablespoon smoked sweet paprika
  • 2 tablespoons chile powder (recommended: Gebhardt's)
  • 1/4 cup tomato paste
  • 1 (12-ounce) bottle beer (recommended: Negra Modela)
  • 2 cups beef stock
  • 1 (16-ounce) can vegetarian spicy refried beans
  • 1 bag good quality corn tortilla chips (recommended: Xochitl)
  • 2 cups shredded soft Mexican melting cheese or Monterey Jack or yellow cheddar cheese or combo of any of the above
  • 1 Fresno red chile
  • 1 small can or jar pickled jalapenos

Directions

Watch how to make this recipe.

Char the poblano peppers and 2 large jalapenos over an open flame on stovetop or under a hot broiler with oven door left slightly ajar for steam to escape. Place the charred peppers in a bowl and cover with plastic wrap until cool enough to handle. Peel the peppers and seed them. Chop and puree into coarse sauce in food processor.

Meanwhile, heat 2 turns of the pan extra-virgin olive oil over medium-high heat in a chili pot. Add the meat and brown well. Add the onions, garlic, salt, pepper, cumin, coriander, paprika, and chile powder. Cook to soften onions a few minutes then stir in tomato paste. After 1 minute, add the beer and cook off another minute or two, stir in the stock and heat through. Stir the peppers into the chili and simmer a few minutes for the flavors to combine. Cool completely and store for make-ahead meal.

To reheat the chili: Place in a covered pot over moderate heat until heated through, stirring occasionally. Meanwhile, thin the refried beans with a splash of water and heat in a small pan over medium heat. Turn on the broiler and place the rack in the middle of the oven. When the chili is hot, uncover and top with tortillas. Dot the tortillas with beans and cover the entire layer of tortillas with cheese, place under the broiler until lightly browned and cheese has melted. Thinly slice fresh Fresno pepper. Garnish Nacho Chili with sliced fresh Fresno pepper and drained pickled jalapeno peppers.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Cornbread Topped Chili Con Carne

Recipe courtesy of Nigella Lawson

Beef and Chorizo Chili Cheese Nachos

Recipe courtesy of Susan Vu

Pork and Poblano Green Chili Pot

Recipe courtesy of Rachael Ray

Cowboy Chili and Baked Bean Pot

Recipe courtesy of Rachael Ray

Chili Cheese Dog Nachos

Recipe courtesy of Food Network

Waffle Nachos

Recipe courtesy of Susan Vu

Beef Nachos

Recipe courtesy of Cooking Channel

On TV

Extra Virgin

7:30am | 6:30c

Extra Virgin

8:30am | 7:30c

Extra Virgin

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Unwrapped 2.0

2:30pm | 1:30c

Top 5 Restaurants

3:30pm | 2:30c

Guilty Pleasures

4:30pm | 3:30c

Guilty Pleasures

5:30pm | 4:30c
On Tonight
On Tonight

Choccywoccydoodah

8pm | 7c

Choccywoccydoodah

8:30pm | 7:30c

Cake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Choccywoccydoodah

12:30am | 11:30c

Cupcake Wars

1am | 12c

Cake Wars

2am | 1c