at home
chili
tortillas
vegetarian
comfort food
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Playing How To Make Everything Chili With Tortilla Tops | Rachael Ray

How To Make Everything Chili With Tortilla Tops | Rachael Ray

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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.

Rach likes Impossible Burger, but any plant-based meat substitute will work.  

John made a Blood Orange Margarita to go with Rach's chili. For another recipe using up pantry goods, check out Rach's recipe for Tuna or Chicken Casserole With a Cheesy Cracker Crust.

Ingredients

For the Spice Blend:
  • 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)  
For the Chili and Tortillas:
  • 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
Optional toppings:
  • Pickled jalapeño peppers
  • Scallions and/or cilantro
  • Sour cream
  • Hot sauce

Yield

Serves: 4 to 6

Preparation

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.