| Ingredients: 2 Pound(s) 90% lean beef, ground 1 Tablespoon(s) oil, olive 1 Dash(s) to taste salt 1 Dash(s) to taste freshly ground black pepper 1 Tablespoon(s) (eyeball it) worcestershire sauce 1 medium, finely chopped onion, yellow 6 Clove(s) finely chopped garlic 6 Ounce(s) (one can) sliced pepper, jalapeno 3 Tablespoon(s) chili powder 1 Tablespoon(s) cumin 1 Cup(s) or broth beef stock 1 Can(s) 14 oz stewed tomatoes 1 Can(s) 8 oz tomato sauce 2 Can(s) 15 oz, drained beans, black 3 Cup(s) corn chips 2 Cup(s) shredded (or cheddar) cheese, monterey jack 2 Tablespoon(s) chopped fresh cilantro 3 chopped scallions |
Directions:
In a large, deep skillet or pot, brown ground beef in olive oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. When the meat is browned and crumbled, reduce heat to medium-high then add onion, garlic, and jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced tomatoes, tomato sauce, and black beans. When the mixture comes to a bubble, reduce heat and simmer 5 minutes more. Preheat broiler. Transfer chili to a shallow casserole and top with corn chips and cheese. Melt cheese under broiler. Top casserole with cilantro and scallions, and serve. |