Easy Pantry Recipe Rachs Everything Chili With Tortilla Tops

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EASY PANTRY RECIPE: RACH'S EVERYTHING CHILI WITH TORTILLA TOPS



Easy Pantry Recipe: Rach's Everything Chili With Tortilla Tops image

Rach's recipe for her tortilla-topped chili relies on pantry staples, making it ideal for days where a quick stop at the store just isn't in the cards.

Provided by Rachael Ray

Number Of Ingredients 36

2 teaspoons smoked paprika (⅔ palmful)
2 teaspoons ancho or mild chili powder (⅔ palmful)
2 teaspoons cumin (⅔ palmful)
2 teaspoons coriander (⅔ palmful)
2 tablespoons olive or vegetable oil
1 pound ground sirloin
or one 12-ounce package plant-based meat substitute (Rach likes Impossible)
Salt and pepper
1 large onion
finely chopped
4 cloves garlic
chopped
Two 4-ounce cans chilies
or about ¾ cup to 1 cup jarred or defrosted hatch chili peppers
2 tablespoons chipotle paste from tube or puree of chipotle in adobo
2 tablespoons Worcestershire sauce or vegetarian Worcestershire sauce
1 tablespoon soy sauce
One 28-ounce can fire-roasted tomatoes
chopped
crushed or whole
One 8-ounce can tomato sauce or taco sauce
Two 14-ounce cans beans such as black
red kidney or pinto (get 2 different colors)
2 cups beef or vegetable stock
6 flour or corn tortillas
cut into wedges OR 5 to 6 hard shell tacos
broken into large pieces and toasted
Non-aerosol oil spray
to toast soft tortillas (skip if using hard shell tacos)
One 8-ounce brick cheddar
pepper jack
Monterey Jack or Colby Jack cheese
Pickled jalapeño peppers
Scallions and/or cilantro
Sour cream
Hot sauce

Steps:

  • For the Spice Blend, combine ingredients in a small bowl
  • For the Chili and Tortillas, heat a Dutch oven or chili pot over medium-high heat, add oil and brown meat or plant-based meat, and season with salt and pepper
  • Add onions, garlic and spice blend, stir a few minutes to soften, add chilies, chipotle paste, Worcestershire, soy sauce, fire-roasted tomatoes, tomato or taco sauce, and beans, then add stock and thicken a bit
  • If using tortillas, preheat oven to 350°F
  • Scatter wedges on a large baking sheet
  • Spray with cooking spray and bake until golden and crisp, about 4 to 5 minutes
  • Remove from the oven and reserve
  • Serve chili in bowls, then arrange bowls on baking sheet and top with tortillas or broken taco shells and cheese and broil briefly to melt
  • Top with garnishes of choice

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