Photo: Jennifer Causey
Active Time
30 Mins
Total Time
30 Mins
Serves 4

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.


How to Make It

Step 1

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.

Step 2

Combine stock and tortillas in a food processor; process until combined.

Step 3

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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Ratings & Reviews

3 1/2 stars

February 15, 2017
Based on prior reviews, I only used 2 cups of broth.  *note to self* use the blender, not the food processor - what a mess!  Loved the grilled onion and jalapeno.  Good flavors.  Next time, double the batch for left overs.  I substituted low fat sour cream for the yogurt.

Too Watery for Me

January 07, 2017
Next time I'd cut down the chicken stock by a cup and add 3 or 4 tablespoons of tomato paste.


November 29, 2016
I made this as directed, except I didn't have regular chile powder and had to use chipotle chili powder.  If you like spicy that's the way to go!  Also, I used a whole package of ground beef which was 16 ozs but I think it was just perfect.