Total Time
Prep 10 mins
Cook 35 mins

The winning recipe from a Rachael Ray Magazine chili cook-off!

Ingredients Nutrition


  1. In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.
  2. Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.


Most Helpful

Terrific! I found this on Rachael Ray's website. I used a can of diced tomatoes without the green chiles both times I made. I also tried it both with and without the cilantro and its great either way!

linguinelisa October 14, 2010

I had bookmarked this to try when I read it in Rachael Ray's magazine. The weather is a little warm for chili, but this was sooooooo good. This will probably be my go to beef chili recipe now. It isn't spicy, but has just enough of a kick of flavor to make you want to keep eating and eating! My kids loved it too.

Dine & Dish April 23, 2008

Love this Chili recipe from Rachel Ray! It's easy to fix, too.

MomaDog 007 October 29, 2013

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