Beef 'n' Black Bean Chili with Cheesy Chips to Dip | Rachael Ray | Recipe
Emily Baldwin For the spice blend, combine the ingredients and reserve.
Heat oven to 375°F. Place tortilla chips on a baking tray.
For the chili, heat oil in large Dutch oven or deep cast-iron skillet over medium-high to high heat with oil, 2 turns of the pan.
12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet
12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet
Pat meat dry, add to hot oil and break up. Season liberally with salt and coarse black pepper and develop a crust on the crumbles of beef, about 10 minutes. Add the master spice blend and Worcestershire, onions, jalapeño pepper and garlic and stir a minute. Add stock, tomatoes and beans, reduce heat to low and simmer. Before serving, add the juice of 1 lime.
While the chili simmers, warm the chips topped with cheeses and scallions or onions.
Serve chili with cheesy chips on side for dipping and toppings of choice.
