Recipe courtesy of Rachael Ray
Episode: Victory Lap
Total:
30 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Heat the extra-virgin olive oil in a medium soup pot over medium high to high heat. When oil smokes, add the sliced poblanos and char them a couple of minutes and scoot them off to the side of the pan and add meat. Break up beef and brown it a couple of minutes then add the onions and garlic. Season the meat with grill seasoning, Worcestershire and chipotles in adobo. Cook until onions are tender, 5 to 6 minutes more, then stir in steak sauce and beer. Cook beer off for 1 minute then add stock and tomatoes and reduce heat to low.

Heat a nonstick griddle pan over medium heat. Butter the griddle then pour in batter to make 3 3/4-inch corn pancakes. Season beans with cumin. Top each poured corn cake with a couple tablespoons of black beans and a little chopped scallion. Flip cakes when bottoms are deeply golden and cook another 1 to 2 minutes on the opposite side. You should be able to make 6 cakes in 2 batches.

Top bowlfuls of the chili with flat tire toppers and serve.

Serve with plenty of cold 40s or wine coolers (recommended: thunderbird). Put all firearms away before serving.

IDEAS YOU'LL LOVE

Chocolate and Vanilla Checkered Flag Cake

Recipe courtesy of Nancy Fuller

Pat's Famous Beef and Pork Chili

Recipe courtesy of The Neelys

Black Bean, Lentil and Eggplant Chili

Recipe courtesy of Taylor Cook|James Seppi

Flag Cake

Recipe courtesy of Ina Garten

Flag Cake

Recipe courtesy of Food Network Kitchen

Flag Cookies

Recipe courtesy of Martha Stewart

Flag Cake

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking