Chili With Cheese and Cumin Tortilla Chips

What is a better way to kick off the fall than  with a big bowl of Chili. This Recipe is a family favorite and requested a lot in the Fall/Winter.  It is so easy to make and does not require a lot of energy to make it. There are not a lot of ingredients but packs a lot of flavor.  Here are the ingredients you will need.

For the Chili:

Salt and Pepper

1 Onion, Diced

2 Cloves of Garlic, Minced

2 Tsp Cumin

1/8 Tsp Cayenne Pepper

1 Tbsp Chili powder

1 lb Ground Beef ( I use 80/20)

1 c. Crushed Tomatoes

1 c. Diced Tomatoes with the Juice

2 tbsp Cornmeal

1 tbsp Flour

1/4 c. Water

1 can Beans ( kidney, pinto or black beans) Drained and rinsed

2 c. Cheddar Cheese, Grated

 

(1.) In a large pot add 1 Tbsp Oil and add the Onion and cook over low heat until tender. About 10 minutes.

(2.) Add the Ground Beef and cook until browned. About 10 to 12 minutes. Drain off any extra fat. Add the Garlic, Oregano, Cumin, Cayenne Pepper, and the Chili Powder. Stir to combine. Cook for 2 minutes toast the seasonings. Add the Crushed and Diced Tomatoes and stir together add 1/2 cup of water and stir. Cover with a lid and turn heat to low and cook for 1 hour. Stir occasionally and add 1/2 of water at a time if needed.

(3.) In a bowl whisk together the cornmeal, flour and water together until smooth and add to the Chili mixture. Stir to combine and add Salt and pepper to taste. Pour into an 8×8 inch baking dish and top with the grated cheese evenly. Bake for 15 to 20 minutes or until the cheese is melted and bubbly. Remove from the oven and let set 10 minutes before serving so the cheese does not burns the kiddies mouths.

 

For the Tortilla Chips:

10 to 12 Corn Tortilla chips cut in to  wedges

Salt and Pepper

Cumin

(1.) Place the Tortilla wedges flat on 2 sheet pans and drizzle with olive oil. Sprinkle with  salt, pepper and the cumin. Bake at 350* for 10 to 12 minutes until crisp. Let cool and Scoop into a serving bowl and serve alongside the Chili.

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