Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon olive oil
  • 1 cup yellow onion (diced)
  • ½ diced green bell pepper (or 2 seeded jalapeno peppers)
  • 3 cloves garlic (diced)
  • 1 lb. ground beef (85% lean)
  • ¾ Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or regular)
  • ½ teaspoon salt
  • 1 Tablespoon sugar
  • ¼ teaspoon Pinch Cayenne pepper (optional)
  • 8 ounces tomato sauce
  • 1 14.5 oz. can diced tomatoes, drained
  • 1 cup chicken broth
  • 1/8 cup masa harina ((corn flour), see notes)
  • 1 16 oz. can kidney beans, drained and rinsed
  • 1 Tablespoon softened cream cheese
  • 2 cups cheddar cheese (shredded)
  • 2 cups Fritos

Instruction

  • Preheat oven to 350 degrees.
  • Heat the olive oil in a large pot over medium-high heat. Add the diced onions and cook for 5 minutes, until softened. Add the diced peppers and garlic and cook for 2 minutes, until fragrant.
  • Add the ground beef and cook and crumble until browned and cooked through. Drain any grease if needed.
  • Add the seasonings and stir to combine.
  • Add the tomato sauce and drained diced tomatoes.
  • Combine the Masa Harina and the chicken broth until well-combined. Add to the chili, bring to a boil, then reduce heat to a simmer. Gently stir in beans and heat uncovered for 10-15 minutes, until the liquid has thickened and reduced.
  • Swirl in the softened cream cheese. This adds a hint of creaminess that offsets the seasonings nicely.
  • Transfer to a pie pan or a 9x13 baking dish. Top with cheddar cheese and Fritos.
  • Bake, uncovered, for 13 minutes. Let it sit 5 minutes prior to serving.
  • Serving Suggestion: Garnish with green onions if desired and serve with sour cream. This also goes great with Cornbread or Corn Casserole.