Rachael Ray: 2014 Super Bowl Denver Chili Recipe with Hatch Peppers


Rachael Ray: Super Bowl Chili

Rachael Ray and her husband are fans of the New York Jets, and in honor of the 2014 Super Bowl, she came up with this Denver Chili Recipe. You can make this chili recipe any time of year, no matter who your favorite team is.

“Color is flavor,” Rachael said of browning the meat for this recipe. What do you think takes a chili recipe to the next level?


Rachael Ray: Denver Chili Recipe Ingredients

Rachael Ray: 2014 Super Bowl Denver Chili Recipe with Hatch Peppers

Even though Super Bowl 2014 has come and gone, Rachael Ray shared her Denver Chili Recipe, inspired by the Colorado team’s trip to the big game.

  • 2 tsp Coriander Seed
  • 1 3-lb boneless Pork Shoulder
  • 2 tsp Cumin Seed
  • 1 tbsp Honey
  • 2 tsp Fennel Seed
  • 12 charred, peeled, seeded Hatch Peppers
  • 1 room temperature 12-oz bottle of Lager
  • 6 peeled, charred Tomatillos (or use a can of Tomatillo Puree)
  • 2 charred, peeled, seeded Poblano Peppers
  • 2 chopped Onions
  • 1 cup charred frozen Corn
  • 2 cups seeded, diced Tomatoes
  • 4 cups Chicken Stock
  • 4 cloves chopped Garlic
  • 3 tbsp Masa Harina (or use Flour)
  • Lime Wedges
  • Hot Sauce
  • Sour Cream
  • 3 tbsp Canola Oil
  • Salt & Pepper

Rachael Ray: Denver Chili Recipe Directions

  1. Preheat your oven to 325 F.
  2. Toast seeds on medium low for about two minutes.
  3. Grind seeds using a spice mill.
  4. Let pork rest at room temperature.
  5. Pat it dry and season with salt and pepper.
  6. heat oil to medium high in a dutch oven.
  7. As oil smokes, brown the meat.
  8. Pour in beer and let it reduce.
  9. Add honey. Cover and place in the oven.
  10. Roast pork for 2 1/2 to three hours, until extremely tender.
  11. Transfer meat to a shallow container.
  12. Shred meat using a fork.
  13. Pour pan juices over the meat.
  14. Wipe the pot and put it back on the stove.
  15. Put charred peppers in a food processor with two cups of chicken stock to puree.
  16. Add oil to the dutch oven and heat to medium high.
  17. Mix in ground spices, garlic, onions, salt and pepper.
  18. Cover partly and cook about seven minutes, stirring a few times.
  19. If you are using flour, add it over the onions and let it cook out.
  20. Pour in tomatillos and chile puree.
  21. Add corn and remaining stock.
  22. Mix in the masa harina if you’re using that.
  23. Pour in the pan juices and add the pork back.
  24. Add fresh tomatoes and salt.
  25. Simmer to your preferred consistency.
  26. Garnish with lime. Serve with hot sauce, sour cream, and favorite toppings.


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