Rachael Ray’s Chili Recipe: Try It for Thanksgiving

Rachael Ray’s 2 Buck Truck

Courtesy Rachael Ray

updated 11/21/2011 AT 1:00 PM ET

originally published 11/21/2011 AT 4:30 PM ET

Tired of turkey?

There’s more to Thanksgiving than the staples, and Rachael Ray is serving up something that might just score with the whole family.

Her hearty Touchdown Chili – which brings the heat and a generous helping of beef – is the perfect companion for kicking back on the couch and watching football, regardless of which team you’re rooting for.

“I named it ‘Touchdown Chili’ simply because I made it on the first day of the season for my team, the Jets,” she tells PEOPLE. “My husband and I love chili so much.”

Continues Ray: “Every time I make it, instead of making the same recipe over and over, I try to mix it up and make something completely different.”

The recipe was designed to be served on The Rachael Ray Show’s Two Buck Truck, a food truck that rolled through the streets of New York for one day, selling lunches for $2 a pop, to benefit the celebrity chef’s Yum-O! charity, which is devoted to lowering obesity rates and eradicating hunger among American children.

Curious about the chili recipe? Break out the E-V-O-O, and try it yourself.

Touchdown Chili

3 ancho chilies, stemmed and seeded
2 guajillo or pasilla chilies, stemmed and seeded
3 cups beef stock
1 tablespoon vegetable or olive oil
12 pound fresh Mexican chorizo, casings removed
2 lbs. ground beef chuck (ask butcher for a coarse grind)
Kosher salt and coarse black pepper
1 large yellow onion, chopped
4 cloves garlic, chopped
1 fresh red Fresno or jalapeno chili, seeded and chopped (or sliced with seeds for extra heat)
1 12 tsp. Mexican oregano, half a palm-ful
1 tbsp. cumin, a palm-ful
1 tbsp. coriander, a palm-ful
14 tsp. ground cloves
A pinch of cinnamon
1 dark lager beer, 12 ounces (recommended: Negra Modelo)
14 cup Worcestershire sauce
1 tbsp. honey
3 tbsp. masa harina or corn meal

Wedges of lime
Minced raw onions
Manchego or Monterey Jack
Pickled sliced jalapenos or chopped Giardiniera
Sour cream
Crushed tortilla chips or Frito chips

Place dried chilies in small saucepot, and cover with the stock. Bring to a low boil and reduce heat to low. Simmer gently 10 to 15 minutes. Puree and reserve.

Meanwhile, heat Dutch oven with vegetable or olive oil over high heat, add the chorizo to the pot and begin to render the fat.

Pat beef dry with paper towel, and season with Kosher salt and coarse pepper. Add beef to the Dutch oven, and cook to develop a nice crusty brown color on the beef.

Add the onion, garlic, fresh chili, oregano, cumin, coriander, clove and cinnamon, and cook mixture until onion is soft.

Add beer and Worcestershire to deglaze the pan.

Stir in the pureed chilies, honey and masa harina. Reduce heat to low, and simmer to thicken and develop flavor for about 45 minutes. Serve with your choice of toppings.

Serves 6.


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