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Yield: Serves 4 to 6 |
When I'm under stress and I sense that trouble's coming, I need to eat something hot, something substantial, and something that gives me what feels like strength and courage. There's nothin' like dippin' into a bowlful of chili in such moments. Chili’s a nourishing rib- sticker; you don't need no fancy food dishes when you need your strength. Y'all need chili.
Note: Some Texans don't like beans with their chili. I do. |
RECIPE INGREDIENTS
| 2 pounds lean ground beef |
| 2 large onions, finely minced (about 2 cups) |
| 1 teaspoon garlic powder |
| 1 1/2 teaspoons salt |
| 3 tablespoons chili powder |
| 1 1/2 teaspoons dried oregano |
| 1 teaspoon sugar |
| One 10 3/4-ounce can condensed French onion soup |
| 1 tablespoon all- purpose flour |
| 1/2 teaspoon Tabasco sauce |
| One 28-ounce can chopped tomatoes, with juice |
| Two 16-ounce cans kidney beans, drained |
| 1 large bag Fritos corn chips |
| 1 cup sour cream |
| 1 cup shredded sharp Cheddar cheese | | |
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DIRECTIONS
1. Brown the beef and 1 1/2 cups of the onions in a large skillet.
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2. Drain off the pan drippings. Add the garlic powder, salt, chili powder, oregano, sugar, soup, flour, and Tabasco. Mix well.
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3. Simmer for 1 hour, covered, stirring occasionally. Add the tomatoes and beans, stir, and simmer, covered, for 20 minutes longer.
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4. When the chili is done, empty the bag of Fritos into a large serving bowl, scoop the chili on top of the Fritos, and top it all with dollops of sour cream, remaining 1/2 cup onions, and the Cheddar cheese, which will melt all by itself on the chili. Serve immediately.
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Recipe reprinted by permission of Simon & Schuster 2008. All rights reserved.
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