The chili is made on the stovetop and cooks up quickly. It has a rich flavor and thickens while it cooks. The corn chips are simply placed on the bottom of the bowl and the chili is scooped on top of them. For as fast as this chili cooks, it’s really rich in flavors. The corn chips add salt and crunch with are perfect for this cold weather dish. Frank and I both enjoyed the corn chip pie and we’ll be having it again this winter.
Chili Corn Chip Pie (adapted from Cooking Light Magazine)
1 lb. lean ground beef (I used 93% lean)
1 onion, chopped
1 green pepper, chopped
6 garlic cloves, minced
1 t. ground cumin
1/2 t. red pepper
1/2 t. salt
1 T. tomato paste
1 c. low sodium beef broth
4 oz. Fritos
1/3 c. cheddar cheese
1. Heat a large skillet over medium heat. Add the ground beef and cook for 5 minutes or until no longer pink. Drain off the fat and return the pan to the heat.
3. Stir in the tomato paste, beef broth, 1/3 cup water, and tomatoes. Bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes or until slightly thickened. Remove from heat.
4. Place 1 oz. corn chips in each bowl. Top with the chili, 1 tablespoon of cheddar cheese, and 1 tablespoon of sour cream.