Just make a batch of your favorite chili (or try the delicious beef and bean recipe below) top it with Fritos and a whole lot of cheese. Individual baking dishes are a festive touch.
Bake it up. Serve it up. Smile.
Chili (recipe follows)
1 (10.25-ounce) bag Fritos corn chips
16 ounces sharp cheddar cheese, shredded
2 green onions, thinly sliced
1. Preheat oven to 375℉.
2. Transfer chili to a baking dish or individual ramekins. Top with Fritos, pressing them lightly into the chili. Sprinkle cheddar cheese over the top.
3. Bake until cheese is melted and the chili is bubbling, about 30 minutes.
4. Sprinkle with green onions and serve immediately.
2 tablespoons vegetable oil
2 yellow onions, finely chopped
1 red bell pepper, finely chopped
¼ cup chili powder
1 tablespoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon salt, divided
6 garlic cloves, minced
2 pounds lean ground beef
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 (28-ounce) can tomato puree
1. Heat the oil in a large Dutch oven over medium heat until hot. Add the onions, bell pepper, chili powder, cumin, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
2. Add beef and increase the heat to medium-high. Cook, breaking up the beef with a wooden spoon, until no longer pink, about 10 minutes.
3. Stir in the beans, diced tomatoes, tomato puree and the remaining ½ teaspoon salt. Bring to a simmer, then reduce heat. Cover and cook over very low heat for 45 minutes.
4. Remove lid and continue to simmer for an additional 45 minutes. Season with additional salt and pepper to taste.
Recipes from Brown Eyed Baker
‘Blame It On The Weather’, from LA-based band The Regal Peaches’ debut EP, is a fine way to start the week.