Ingredients
Units
Scale
Chili
- 2 1/2 pounds ground beef (90% lean)
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- 6 cloves garlic, minced
- 2 tablespoons ground cumin
- 2 tablespoons dried oregano
- 2 tablespoons chili powder
- 2 tablespoons freshly cracked pepper
- 1 1/4 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 1/2 teaspoon cayenne pepper
- 1 teaspoon salt (more or less to taste)
- 2 bay leaves
- 3 cups whole canned tomatoes, pureed
- 1 10.5-ounce bag corn chips, preferably Fritos
- 1 cup jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 2 avocados, peeled, pitted and diced
- 1/2 red onion, finely diced
- 1 Jalapeño, finely diced
- 1 cup sour cream
- 1/2 cup cilantro
Instructions
- Make the chili. In a large saucepan, over high heat, sauté ground beef until browned, about 10 minutes. Drain beef in a colander.
- Return pan to heat with oil and turn down to medium-high heat. Add onion and cook until caramelized, about 15 minutes. Add garlic, salt, cumin, chili powder, oregano, pepper, garlic powder, paprika, cayenne, and bay leaves.; stirring until fragrant, about 1 minute. Add reserved beef, tomatoes and 1 ½ cups water. Bring to boil, then reduce heat to medium-low, siring occasionally until thickened, about 45 minutes.
- Divide chips among 6 serving bowls. Top with some chili; garnish with cheese, sour cream, jalapeños, onion, avocado and cilantro.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Appetizer Side Dishes
- Cuisine: American Recipes Southwestern Recipes
