|(Wendy Maeda/Globe Staff/File)|
In this one-skillet meal, which begins with beef chili mixed with red kidney beans, crushed tortillas are scattered on top with cheddar and chilies. The skillet goes into the oven to bake until bubbly, and is served with shredded lettuce, tomatoes, and sour cream.
|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|
|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.