Rachael Ray: Fat Tuesday Chili Recipe with Beef Chuck or Pork Butt

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Rachael Ray: Hearty, Bountiful Chili Dinner

To round out a Mardi Gras menu, Rachael Ray put together a special Fat Tuesday Chili Recipe, featuring a variety of delicious ingredients that friends and family will love! You can use beef chuck or pork shoulder in this dish, as long as you cut it bite-sized and brown it in small batches to give it great color and flavor.

The finishing touch here is the addition of Cheese Its as a garnish. Keep reading for all the delicious details.

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Rachael Ray: Fat Tuesday Chili Recipe Ingredients

Rachael Ray: Fat Tuesday Chili Recipe with Beef Chuck or Pork Butt

Get festive for Mardi Gras or anytime with Rachael Ray’s recipe for Fat Tuesday Chili, using your choice of beef chuck or pork butt as the protein.

  • 2 3/4 lb trimmed, cubed Beef Chuck (or use Pork Butt)
  • 2 tbsp Gebhardt Chili Powder
  • 1 tbsp Paprika
  • 1 tsp ground Cayenne Pepper
  • 2 chopped Green Bell Peppers
  • 6 cloves sliced Garlic
  • 3 tbsp chopped Thyme
  • 1/4 cup Worcestershire Sauce
  • 3 cups Chicken Stock
  • 15 oz diced Tomatoes with Green Chilies
  • 5 tbsp Butter
  • 1 tbsp ground Cumin
  • 1 tbsp Coriander
  • 1 chopped Onion
  • 2 1/2 ribs chopped Celery
  • 1 Bay leaf
  • 4 tbsp Flour
  • 1 bottle room temperature Pale Ale
  • 15 oz drained Red Beans
  • Tabasco Sauce
  • Scallions
  • crushed Cheese-It crackers
  • 2 1/2 tbsp Canola Oil
  • Salt & Pepper

Rachael Ray: Fat Tuesday Chili Recipe Directions

  1. Preheat your oven on 325 F.
  2. Let meat come to room temperature.
  3. Dry before seasoning with salt and pepper.
  4. Heat oil in a dutch oven on medium high.
  5. Brown meat, working in batches.
  6. Remove and reserve on a plate.
  7. Add butter to the pan grease and lower heat to medium.
  8. Mix dried spices and toast them for one to two minutes.
  9. Add celery, onions, garlic, bell peppers, bay leaf, thyme, salt and pepper.
  10. Cook about 11 minutes, stirring here and there.
  11. Stir in flour and let cook for a moment.
  12. Pour in Worcestershire and beer.
  13. Let reduce by half.
  14. Add stock with tomatoes, beans, and beef.
  15. Bring chili to a low boil.
  16. Cover and transfer to oven for 1 3/4 hours, until tender.
  17. Simmer chili on low, partly covered.
  18. Serve topped with scallions, Tabasco, and Cheese-Its.

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