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Friday Night Taco-Stacked Chili




Source of Recipe


D'Agostino, NYC


Recipe Introduction


A delightfully fun and quick meal, this chili is surrounded by tortilla chips, topped with melted cheese, and stacked high with shredded lettuce, tomatoes, salsa, sour cream, onions, olives, and cilantro.



List of Ingredients




A delightfully fun and quick meal, this chili is surrounded by tortilla chips, topped with melted cheese, and stacked high with shredded lettuce, tomatoes, salsa, sour cream, onions, olives, and cilantro.


Recipe



Preheat oven to 350°F. Coat a 12-inch nonstick skillet with low-calorie cooking spray and heat over medium-high heat for 1 minute. Add beef and brown. While meat is browning, combine broth, tomato paste, chili powder, cumin, sugar, cayenne, and black pepper in a mixing bowl. Whisk until well blended and set aside. Using a slotted spoon, transfer meat to paper towels to drain. Pour off excess grease from skillet and return beef to pan along with broth mixture and beans. Bring to a boil, reduce heat, and simmer, uncovered, for 15 minutes.

Spoon chili into four individual ovenproof bowls or one 8" x 12" baking dish. Place chips around outer edges of bowls or baking dish, top chili mixture and edges of chips with cheese, and place in oven for 5 minutes or until cheese is melted. Remove from oven and top with lettuce, tomatoes, onion, salsa, sour cream, olives, and cilantro (if desired). Serve immediately.



SUGGESTED GARNISH: Pickled jalapeño slices.



Makes 4 cups