Beef and Black Bean Chili and Corn-Chip Casserole

By dette

Ingredients

• 2 # 90% lean ground beef sirloin
• 1 tbsp evoo
• Salt and freshly ground pepper to taste
• 1 tbsp worcestershire sauce
• 1 medium onionl finely chopped
• 4-6 cloves garlic, finely chopped
• 1 can (6oz) sliced jalapeno pepers
• 2 1/2 -3 tbsp dark chili powder
• 1 tbsp cumin
• 1 c beef stock or broth
• 1 can (14 oz) diced stewed tomatoes
• 1 can (8 oz) tomato sauce
• 2 cans (15 oz each) black beans, drained
• 3 c corn chips (such as Frito brand)
• 2 c shredded Monterey Jack or cheddar cheese
• 2 tbsp chopped fresh cilantro
• 3 scallions, chopped

Preparation

Step 1

In a large deep skillet or pot, brown ground beef in evoo over high heat. Season meat with salt and pepper, then add worcestershire sauce When the meat is browned and crumbled, reduce heat to medium-high then add onion, garlic and jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 mintues. 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 and simmer 5 mintues more.

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.