Beef and Black Bean Chili and Corn-Chip Casserole

By cserumga

Ingredients

• 2 pounds ground beef sirloin, 90 percent lean
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• Salt and pepper
• 1 tablespoon Worcestershire sauce, eyeball it
• 1 medium onion, finely chopped
• 4 to 6 cloves garlic, finely chopped
• 1 can (6 ounces) sliced jalapeno peppers
• 3 tablespoons dark chili powder, 2 palm fulls
• 1 tablespoon cumin, 1/2 palm full
• 1 cup beef stock or broth
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 2 (15-ounce) cans black beans, drained
• 3 cups corn chips (such as Fritos)
• 2 cups shredded Monterey Jack or cheddar sheese
• 2 tablespoons chopped fresh cilantro (optional)
• 2 (8 1/2-ounce) packages, corn muffin mix
• 3 scallions, thinly sliced

Preparation

Step 1

In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, garlic, and jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced tomatoes, tomato sauce and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.

Preheat broiler.

Transfer chili to a shallow casserole and top with corn chips and cheese. Melt cheese under broiler. Top casserole with cilantro and scallions, serve.