SUNNY'S 5-INGREDIENT CHILI

Sunny's 5-Ingredient Chili image

Provided by Sunny Anderson

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 21

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2 tablespoons olive or cooking oil
2 1/2 teaspoons kosher salt
Freshly ground black pepper
1 large onion, chopped
2 to 3 tablespoons chili powder
2 1/2 pounds ground chuck
Two 20-ounce cans diced tomatoes and green chilies
One 16-ounce can black, pinto or kidney beans, drained
One 8-ounce container sour cream
2 cups grated Cheddar
2 cups grated pepper jack
1 large onion, diced
4 scallions, chopped
5 Roma tomatoes, diced
1 bunch cilantro, leaves chopped
2 bags corn chips (I like Frito's)
1 jar pickled jalapenos
Fried Corn Tortilla Strips, for serving, recipe follows
Peanut oil, for frying
1 bag corn tortillas, cut into 1-inch strips
Kosher salt

Steps:

In a large pot, add the oil, salt, a few grinds of black pepper and the onions. Cook over medium-high heat until tender, about 6 minutes. Add the chili powder and beef and break up into bits, cooking until done, about 10 minutes. Add the tomatoes and beans. Stir and cover to cook for 20 minutes. Serve with a bar of toppings and freshly fried corn tortilla strips to use for utensils.
Bring at least 2 inches of oil to 350 degrees F in a Dutch oven or other large heavy pot. Add the tortilla strips one by one and fry in small batches until golden and crisp, about 2 minutes. Remove to a paper-towel-lined plate and immediately sprinkle with salt.