June 16, 2009

Chili pie (Christine Merlo, 6/17/09, Boston Globe)

1 pound 85 percent lean ground beef
1 large onion, chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
1 can (15 ounces) red kidney beans, drained
1 can (28 ounces) whole tomatoes, crushed
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
Salt and pepper, to taste
1 tablespoon brown sugar
8 ounces sharp cheddar, shredded
3 cups corn tortilla chips, crushed
1/2 iceberg lettuce, shredded
2 tomatoes, chopped
1/2 cup sour cream

1. In a large skillet over medium heat, brown the beef. Add the onion, garlic, and 3/4 of the jalapeno. Cook 1 minute. Add the beans, tomatoes, chili powder, cumin, salt, pepper, and brown sugar. Bring to a boil and simmer for 45 minutes.

2. Set the oven at 400 degrees. In a small bowl, combine the cheddar and remaining jalapeno.

3. Taste the chili for seasoning and add more salt and pepper, if you like. Sprinkle with crushed tortilla chips, cheese, and jalapeno. Bake for 15 to 20 minutes or until the cheese melts and the chili is bubbling. Serve with lettuce, tomatoes, and sour cream.

Posted by Orrin Judd at June 16, 2009 2:43 PM
blog comments powered by Disqus