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Rach says she named this dish, from her new book, ”Everything Chili" because she created it while she was cleaning out the pantry, fridge and spice cabinet and ended up throwing everything in the pot!

This Must Be The Place By Rachael Ray

This Must Be The Place By Rachael Ray

$32 $17

Note: If you can't find chipotle paste in a tube, puree canned chipotle peppers in adobo sauce.  

Excerpted from This Must Be the Place by Rachael Ray. Copyright © 2021 by Rachael Ray. Used with permission by Ballantine Books. All rights reserved. 

For another recipe from Rachael's new book, check out her Eggplant Schnitzel.


For the Chili Spice Blend:
  • 2 teaspoons smoked paprika (⅔ palmful)
  • 2 teaspoons ancho or other mild chile powder (⅔ palmful)
  • 2 teaspoons ground cumin (⅔ palmful)
  • 2 teaspoons ground coriander (⅔ palmful)
For the Chili:
  • 2 tablespoons olive or vegetable oil
  • 1 pound ground sirloin or one 12-ounce package plant-based meat
  • Salt and freshly ground black pepper
  • 1 onion, finely chopped
  • 4 cloves garlic, chopped
  • Two 4-ounce cans green chiles or ¾ to 1 cup jarred or thawed frozen Hatch chile peppers
  • 2 tablespoons chipotle paste from a tube (see Note)
  • 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 15-ounce cans beans, such as black, red kidney, or pinto (get 2 different colors)
  • 2 cups beef or vegetable stock
For the Tortilla Tops:
  • 6 flour or corn tortillas, cut into wedges, or 5 to 6 taco shells, broken into large pieces
  • Non-aerosol cooking spray, to toast soft tortillas (skip if using hard shell tacos)
  • One 8-ounce brick cheddar, pepper Jack, Monterey Jack, or Colby Jack cheese, shredded
For the Optional Toppings:
  • Pickled jalapeno peppers
  • Scallions and/or cilantro
  • Sour cream
  • Hot sauce


Serves: 4 to 6


For the chili spice blend, in a small bowl, stir together all the spices. 

For the chili, in a Dutch oven or chili pot, heat the oil over medium-high heat. 

Add the meat or plant-based meat, season with salt and pepper, and cook until browned. Add the onion, garlic, and chili spice blend and stir a few minutes to soften. Add the chiles, chipotle paste, Worcestershire, soy sauce, fire-roasted tomatoes, tomato sauce, beans, and stock and cook to thicken a bit. 

For the tortilla tops, preheat the oven to 350°F. Line a baking sheet with parchment paper. If using soft tortillas, scatter the tortilla wedges on it and mist with cooking spray. If using taco shells, scatter the pieces on the baking sheet. 

Bake until golden and crisp, 4 to 5 minutes for taco shells or 10 to 15 for soft corn or flour tortillas. Remove from the oven (but leave the oven on). Top toasted tortilla wedges or taco shell pieces with cheese and bake until the cheese is melted. 

Serve the chili with cheesy tortilla tops and toppings of choice.