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Cecilia Ortiz' "Philadelphia Fuego" Chili

Serves 8 servings

Originally aired

INGREDIENTS
  • 2 pounds chorizo sausage, cut into large dice
  • 3 pounds ground beef
  • 1/4 cup extra-virgin olive oil (EVOO)
  • 1 large clove garlic, finely chopped
  • 1 yellow onion, chopped
  • 1 green pepper, chopped
  • 1/2 jalapeo, finely diced
  • 1/2 cup bacon or ham chips
  • 2 16-ounce cans tomato sauce
  • 1 tablespoon taco or Mexican seasoning
  • 1/4 cup sofrito
  • 2 tablespoons chili powder
  • 1 16-ounce can fire-roasted tomatoes
  • 1 14-ounce jar Mexican-style salsa
  • 1 1/2 acorn squash, cut into large dice
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • Salt and freshly ground black pepper
  • Monterey Jack cheese, grated
  • 4-5 cups cooked white rice
PREPARATION

Heat a large Dutch oven over medium-high heat. Add the chorizo and cook for about 2 minutes to render out some of the fat. Add the ground beef, stirring frequently for a few minutes, or until cooked through. Once the beef is cooked, drain off half of the fat and add the EVOO. Add the garlic, onion, green pepper, jalapeo, bacon or ham chips, tomato sauce, Mexican seasoning, sofrito, chili powder, fire-roasted tomatoes, salsa and acorn squash. Bring up to a simmer and cook for 30 minutes, until the veggies have softened up. Add the beans and cook 2-3 minutes more to heat them through. Serve the chili on top of white rice with a generous sprinkle of grated Monterey jack cheese.

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