| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds ground beef (chuck for a more buttery flavored beef chili, sirloin for lean steak-like flavor)
- 3 tablespoons chili powder such as Gebhardt’s Chili Powder, or ancho chile powder
- Salt and freshly ground black pepper
- 3 to 4 cloves garlic, finely chopped
- 2 onions, finely chopped
- 2 cups beef stock
- 1/2 cup organic ketchup, such as Heinz
- 1/4 cup Worcestershire sauce
- 1/4 cup yellow mustard, such as Ploughman’s or French’s
- One 14-ounce can red kidney beans, drained
- 3 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- Salt and freshly ground black pepper
- 2 cups shredded mild yellow Cheddar
- 1/4 cup dill pickle relish
- 1/2 small white or yellow onion, finely chopped (1/4 to 1/3 cup)
- Easy Oven Fries, recipe follows
- Ripple potato chips
- Chopped raw onions
- 3 large starchy potatoes, scrubbed and dried
- Olive oil cooking spray
- Kosher salt and coarse black pepper
Instructions
- For the chili: Heat the oil in a large pot or Dutch oven over medium-high heat. Pat the meat dry and add to the hot oil. Brown and crumble the meat until it is evenly caramelized. Add the chili powder and some salt and pepper. Stir. Add the garlic and onions; cook to soften, 7 to 8 minutes. Then add the beef stock, ketchup, Worcestershire, mustard and hot sauce, to taste. Stir in the beans and reduce the heat to keep the chili at a simmer. Cook to thicken, partially covered, about 20 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Stir frequently. For the cheeseburger sauce: Melt the butter in a sauce pot over medium heat. Whisk in the flour, cook 1 minute, then add the milk. Season the sauce with salt and pepper and thicken to coat back of spoon. Stir in the cheese in a figure-eight motion. Once the cheese has melted, stir in the relish and raw onions, taste the sauce for seasoning. Cool and store. Reheat over medium-low heat, partially covered, stirring frequently. Alternatively, reheat in a microwave oven, partially covered, stirring occasionally until evenly hot through, 2 1/2 to 3 minutes on high. Serve the chili in shallow bowls, topped with Easy Oven Fries or chips, cheese sauce and onions.
- While the chili and sauce are heating up, preheat the oven to 450 degrees F. Place the oven rack in center of the oven. Cut the potatoes into planks lengthwise, then into thin sticks. Arrange the fries on a large baking sheet and spray evenly with cooking spray. Season the potatoes with salt and pepper. Bake 10 to 12 minutes. Then switch the broiler to high and cook until crisp, 10 to 15 minutes more, turning once.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 780 |
| Total Fat | 37 g |
| Saturated Fat | 17 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 10 g |
| Sugar | 18 g |
| Protein | 57 g |
| Cholesterol | 161 mg |
| Sodium | 1475 mg |
| Serving Size | 1 of 6 servings |
| Calories | 780 |
| Total Fat | 37 g |
| Saturated Fat | 17 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 10 g |
| Sugar | 18 g |
| Protein | 57 g |
| Cholesterol | 161 mg |
| Sodium | 1475 mg |
Reviews
This was great. A fun twist on our weekly burger night. Plus I love chili and my boys won’t eat it so we meant in the middle. I did half the chili to make it milder. Made the oven fries too. Looking at the recipe it comes off time consuming but very easy to put together.
Good flavor, but there was a bit too much chili powder and Worcester. It had a little bit too much of a strong flavor. I would reduce both about about 1/4 next time.
Loved the recipe! Only adjustments I’ll be making is I’ll sweat the onions first so they are softer in the chili and I’ll add less chili powder.. it was too spicy for us but that’s a personal preference.
It is a combination of a cheeseburger and chili. I can double the recipe or triple it.
Rachel actually uses sweet relish in the show. The recipe calls for dill relish. I’m a sweet relish fan so I used that. Very good
I made this this morning, and cooked it in the crock pot instead of the stove top. I found it to be a bit watery, so I added a can of tomato paste to thicken it up. I had to add a little more mustard to balance the tomato. My entire family over this dish! A real keeper.
I don’t know where Rachel comes up with these recipes! This was truly addicting. I can’t wait for leftovers tomorrow. The only things I changed were sweet relish and I drained the meat. I am not sure if I cut the potatoes thin enough. Mine were pretty soft. They were good, but then I got a thinner, crunchy one and that was really good too.
I was not so sure about this one… but I have to say it was delicious! I didn’t have any worchestershire in the fridge but it still turned out great. My little one isn’t a fan of chili, but having her help squirt the ketchup and mustard was so fun for her. I’m happy to say she loved the chili! We’ll be making this one again.
I thought the chili was good, but not great. My family thought the worchestershire sauce flavor was too strong, and the overall chili a little ‘soupy’. If I try it again I would cut back on the sauce and add a few tablespoons of masa flour to help thicken it a little. Sorry Rachel!
I made this tonight and it is wonderful!!!!! It was supposed to be for later in the week but my husband liked it so much he had to have it for dinner…. We will be making this again for sure this may even make a family favorite list!!!!!