CHILI AND CORN CHIP CASSEROLE

Chili and Corn Chip Casserole image

Provided by Kathy D

Time 30m

Number Of Ingredients 17

2 lb 90% lean ground beef sirloin
1 Tbsp olive oil
salt and freshly ground black pepper, to taste
1 Tbsp worcestershire sauce
1 medium onion, finely chopped
4-6 clove garlic, finely chopped
6 oz can sliced jalapeno peppers
2 1/2 - 3 Tbsp dark chili powder
1 Tbsp cumin
1 c beef stock or broth
14 oz can diced stewed tomatoes
8 oz can tomato sauce
2 can(s) 15 oz each, black beans, drained
3 c corn chips (fritos)
2 c shredded monteray jack cheese (or cheddar)
2 Tbsp fresh cilantro, chopped - optional
3 scallions, chopped

Steps:

1. In a large deep skillet or pot, brown ground beef in the olive oil over high heat. Season the meat with salt and pepper, then add Worcestershire sauce. When the meat is browned and crumbled, reduce heat to med-high, then add onion, garlic and jalapeno.
2. Season veggies and meat with chili powder and cumin. Cook veggies and meat together for 5 minutes.
3. 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.
4. Preheat the broiler. Transfer chili to a shallow casserole and top with the corn chips and cheese. Melt cheese under broiler. Tope casserole with cilantro and scallions and serve.