RACHAEL RAY CHILI RECIPES

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CHILI MAC RECIPE | RACHAEL RAY | FOOD NETWORK



Chili Mac Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 14

1 pound corkscrew shaped pasta with lines or elbows with lines
2 pounds ground sirloin
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1 sweet onion, chopped
2 jalapeno peppers, seed and chopped
4 cloves garlic, chopped
3 tablespoons (1 1/2 palm fuls) dark chili powder
2 tablespoons (1 palm ful) cumin
2 tablespoons cayenne pepper sauce
Coarse salt
1 cup beer or beef broth
1 (28-ounce) can diced tomatoes in juice
1 (14-ounce) can crushed tomatoes
Chopped scallions, for garnish

Steps:

  • In a large pot, boil pasta until al dente.
  • Meanwhile, in a big, deep pot, brown beef in oil over medium high heat. Add onions, peppers, and garlic. Season meat mixture with chili powder, cumin, cayenne, and salt. Cook together 5 minutes, stir in beer or broth, and reduce liquid by half, 2 minutes. Stir in tomatoes and simmer for 10 minutes.
  • Drain pasta. Add hot pasta to chili pot and stir to coat pasta evenly. Remove from heat and garnish big bowlfuls of chili mac with chopped scallions.

SERIOUS THREE-MEAT CHILI | RECIPE - RACHAEL RAY SHOW



Serious Three-Meat Chili | Recipe - Rachael Ray Show image

Sausage, beef and bacon. Seriously.

Provided by Rachael Ray

Number Of Ingredients 33

2 tablespoons olive or vegetable oil
½ pound meaty bacon
chopped
1 ½ pounds 80% lean ground beef
Salt and pepper
¼ cup chili powder
such as Gebhardt
2 teaspoons (? palmful) ground coriander
2 teaspoons (? palmful) cumin
1 teaspoon (? palmful) dried oregano
1 teaspoon paprika or smoked paprika
1 pound spicy breakfast or spicy Italian sausage
bought as bulk or removed from casings
2 Anaheim or other mild-heat green peppers
seeded and chopped
1 red field pepper or bell pepper
seeded and chopped
1 rib celery
chopped
1 large onion
chopped
4 cloves garlic
chopped
2 tablespoons Worcestershire sauce
1 cup lager beer
3 cups beef stock
One 28-ounce can or two 15-ounce cans diced tomatoes
1 teaspoon honey or sugar
3 to 4 tablespoons cornmeal
masa or ground tortilla chips
White onion
chopped and rinsed
Pickled jalapeño pepper rings

Steps:

  • Heat a large pot over medium-high heat with 2 turns of the pan of oil
  • Add bacon and stir until crisp
  • Remove bacon to a plate and drain excess fat from pan, if necessary
  • Add beef to the pot and cook over medium-high heat, breaking it up with a wooden spoon
  • Season the beef with salt, pepper, chili powder, coriander, cumin, oregano and paprika
  • Add sausage to the pot as the beef browns then add peppers, celery, onions and garlic
  • Partially cover pot and cook to soften veggies, 7-8 minutes
  • Add Worcestershire, beer, stock, tomatoes, honey or sugar, cornmeal and reserved bacon
  • Bring to a bubble then reduce heat and simmer chili over medium-low heat for 1 hour, stirring occasionally
  • Serve chili in bowls topped with onions and pickled jalapeños, with cornbread or warm tortilla chips
  • Reheat leftovers with a little water or stock to loosen

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