Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light September 2016

Gallery

Jennifer Causey

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

375 calories; fat 13.8g; saturated fat 4.5g; mono fat 5g; poly fat 0.8g; protein 29g; carbohydrates 36g; fiber 8g; cholesterol 48mg; iron 3mg; sodium 639mg; calcium 218mg; sugars 4g; added sugar 0g.
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