Dinner: Not-from-Texas Chili Pie

Recipe by The Casserole Queens Chili with corn chips takes us back to small-town football games, where we'd buy bags of Fritos topped with chili, scallions and cheese. Yee-haw!

Ingredients

2 lb. ground beef
1 large onion
2 clove garlic
2 tbsp. chili powder
1 tbsp. all-purpose flour
1 tsp. ground cumin
Black pepper
1 can diced tomatoes
1 can tomato sauce
1 c. low-sodium beef broth
1/2 tsp. Tabasco sauce
1 can kidney beans
1 can diced green chiles
3 c. corn chips
4 scallions
4 oz. extra-sharp Cheddar

Instructions

Cook the beef in a large saucepan over medium-high heat, breaking it up with a spoon, until browned, 5 to 6 minutes. Spoon off and discard any excess fat.
Add the onion and garlic and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the chili powder, flour, cumin and 1/4 teaspoon pepper and cook, stirring, for 1 minute.
Add the tomatoes (and their juices), tomato sauce, beef broth and Tabasco and simmer until the mixture has thickened, 15 to 20 minutes. Add the beans and chiles to the skillet and simmer for 5 minutes.
Meanwhile, heat the broiler. Transfer the meat mixture to a 2-quart broiler-proof baking dish. Top with the corn chips and sprinkle with the scallions and cheese. Broil until the cheese melts and is beginning to brown, 3 to 4 minutes.

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