Fat Tuesday Chili | Rachael Ray
Rach makes this hearty "Fat Tuesday" chili for Mardi Gras, and it's loaded with ground beef, red beans, bell peppers and spices. For extra flair, she tops it with crushed cheese-flavored snack crackers. The chili is also perfect for another big mid-winter event—the Super Bowl. So, gather your friends and family and get cooking!
For more chili inspiration, check out Rach's Turkey and Bacon Chili and White Chicken Chili.
- 2½ to 3 pounds beef chuck, trimmed and cut into bite-sized cubes
- Salt and pepper
- 2 to 3 tablespoons canola oil
- 5 tablespoons butter
- 2 tablespoons chili powder or ancho chili powder
- 1 rounded tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon coriander
- 1 teaspoon ground cayenne pepper
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 2 to 3 ribs celery, chopped
- 6 cloves garlic, sliced
- 1 large fresh bay leaf
- 3 tablespoons fresh thyme, chopped
- 4 tablespoons flour
- ¼ cup Worcestershire sauce
- 1 bottle pale ale, at room temp
- 3 cups chicken stock
- One 15-ounce can red beans, drained
- One 15-ounce can diced tomatoes with green chilies
- Scallions, thinly sliced on an angle
- Hot sauce, to pass at table
- Cheese-flavored snack crackers, crushed, for topping