Ingredients
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- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 5 cloves garlic, minced
- 1 pound ground beef (80/20)
- 1 tablespoon tomato paste
- 2 teaspoons brown sugar
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon chiles in adobo, optional
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies)
- 1 (15-ounce) can dark red kidney beans, drained and rinsed
- 1 (8-ounce) can tomato sauce
- 6 ounces shredded medium cheddar cheese
- 2 cups Fritos corn chips
- Kosher salt
- fresh cracked pepper
- sour cream and sliced green onion, for garnish
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add 1 small diced onion along with a couple pinches of salt and pepper. Cook, stirring frequently for 6 minutes or until they’re super soft and almost starting to brown.
- Add 5 cloves minced garlic and cook for 1 minute, stirring frequently.
- Make a small well in the center of the large saute pan. Add 1 pound ground beef along with a couple pinches of salt and pepper, and cook, crumbling with a spatula until cooked through. Use the fat from the beef to deglaze the bottom of the pan and scrape all the yummy bits off.
- Add 1 tablespoon tomato paste, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon brown sugar, 1 teaspoon chiles in adobo, and a couple large pinches of salt and pepper. Cook, stirring frequently for 1 minute.
- Add 1 can of Rotel tomatoes, 1 can dark red kidney beans, 1 can tomato sauce, and a couple large pinches of salt and pepper.
- Bring to a simmer and simmer gently over low heat, uncovered, for about 8 minutes, stirring occasionally. Season to taste with salt and pepper.
- While the chili mixture is simmering, heat oven to 375 degrees.
- Transfer to an 11.5 inch deep dish pie pan. Top with shredded cheese and bake for 10 minutes or until the cheese on top melts and the edges are bubbly.
- Top with Fritos and garnish with sour cream and sliced green onion. Enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Equipment
Buy Now → Notes
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- Use a large cast iron skillet or a large saute pan to go right from the stovetop to the oven for added ease.
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- Adjust spice level by increasing or reducing the chiles in adobo. A pinch of cayenne is another great way to add some heat.
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- For a Tex-Mex twist, add black beans and a sprinkle of taco seasoning.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stove Top + Oven
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the pie
- Calories: 361
- Sugar: 3.6 g
- Sodium: 367.5 mg
- Fat: 17.4 g
- Carbohydrates: 29.5 g
- Fiber: 4.1 g
- Protein: 21.8 g
- Cholesterol: 54.9 mg
