Hi guys! So, I found this recipe in the 2011 October issue of Cooking Light that was handed down to me. I think it is great to dog-ear magazines and come back to some that you thought were interesting. I only dog-ear those that I know I have ingredients for and the want to cook or bake. This caught my eye because I am always looking for ways to use burger (other than a casserole or hamburgers) and I still had corn chips left from that huge bag I bought at Pamida a few months back. Aggghh!
Let me say, that I liked this recipe. It is in Cooking Light, so I guess it is somewhat good for you. I had two issues with it: 1) it isn’t a pie and 2) there is no chili in the recipe. I think it would be better with chili powder added in. Regardless, I liked this and would make it again. It was way better after sitting overnight and reheated for my lunch the next day. Why is that with any chili?
The case of characters is pretty easy. This recipe is adapted from Cooking Light and my changes are as below:
Chili-Corn Chip Pie (The recipe notes this is a healthier take on Fritos Chili Pies or the Tacos in a Bag you see so often around here)
- 1 lb. ground sirloin
- 1 large chopped onion
- 1/4 of a green pepper, chopped
- 6 cloves garlic, minced
- 1/2 t. ground cumin
- 1/2 t. ground red pepper
- 2 T. tomato paste
- 1 c. beef broth (I used one beef bullion cube dissolved in water)
- 1/2 c. water
- 1 10 oz. can diced tomatoes with green chiles, undrained (aka Rotel)
- NOTE: I would add in a good teaspoon or two of chili powder if you make this again
All Optional Toppings:
- 1 hefty pinch of chopped cilantro
- Corn chips (original recipe calls for 3 ounce for 4 servings)
- 1/3 c. shredded cheese
- 1/4 c. fat free sour cream
- 1/2 c. diagonally sliced scallion tops
Heat a large skillet over medium-high heat. Add beef to pan; cook and crumble until brown. Remove beef and drain well. Wipe pan clean with paper towels. Add onion to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in beef, cumin and pepper. Stir in tomato paste; cook 1 minute, stirring occasionally. Add broth, water and tomatoes with juices; bring to a boil. Reduce heat to medium, and simmer 15 minutes or until slightly thick, stirring occasionally. Remove from heat.
Place chili mixture in bowl and top with the optional toppings of: Fritos, cheese, more cilantro, tomatoes, salsa, olives, green onions, etc.
Do you notice that I love almost any recipe that starts with chopped onion and garlic. Yum! Be sure not to throw you cell phone in the pot.
I thought SIX cloves of garlic would be a bit much; but it was fine. I used my handy dandy Pampered Chef garlic mincer to do the trick. Also note that I throw in my onions, peppers and garlic with the beef. We have extremely lean beef with no need to drain it. I would not do this if you have a fattier beef chuck mix. Drain it first as instructed above. Also please note that I have since lost both of those bracelets since I made that chili. Goodbye $0.05. Together, that is.
I added in my seasonings after the beef was cooked. No fat pooled in this beef. See my dog-eared magazine to the right?
After adding the paste and liquids, you want this to simmer and thicken up. I did this to show you how “watery” mine was. Don’t worry about it – it will thicken up.
Toppings include Colby or Pepper Jack cheese and sour cream. It would be great with cilantro if you are into that sort of thing. I used to hate it and now I am in L.O.V.E. with it. Weird, right?
This reheated well and was so much better the next day for lunch.
AND, if you don’t care about healthy, pile on the corn chips and cheese! Don’t add beans though. Gross.