Blended corn tortillas add a delicious masa flavor and give the chili extra body. We like to top ours with a dollop of sour cream and some shredded cheese to add a delicious creamy flavor, but for a hotter, meatier flavor, leave out these toppings. Regardless, this chili is perfect for a cozy night in.
1 large red onion
1 large jalapeño
3 cups unsalted chicken stock (such as Swanson)
2 (6-in.) corn tortillas, torn into pieces
1 tablespoon olive oil
8 ounces 90% lean ground sirloin
5 garlic cloves, minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 cups canned unsalted crushed tomatoes
1/2 teaspoon kosher salt
1 (15-oz.) can unsalted cannellini beans, rinsed and drained
Heat a large cast-iron skillet over high. Cut 2 (1/2-inch-thick) round slices from onion. Chop remaining onion; reserve. Add onion slices and jalapeño to pan; cook 8 minutes, turning to char on all sides. Remove onion slices; chop. Remove jalapeño; thinly slice.
Combine stock and tortillas in a food processor; process until combined.
Heat oil in a large Dutch oven over medium-high. Add beef; cook 6 minutes, stirring to crumble. Add reserved chopped fresh onion and garlic; cook 5 minutes. Stir in chili powder, cumin, and paprika. Stir in stock mixture, tomatoes, salt, and beans; bring to a simmer. Cook 10 minutes. Place 1 3/4 cups chili in each of 4 bowls. Top each serving with 1 tablespoon yogurt, 2 tablespoons cheese, charred chopped onion, and jalapeño.
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