Tex-Mex Corn Chip Chili Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions and garlic, and cook until onions are translucent.
• STEP 2.Add ground beef to the pot and cook until browned. Drain excess fat.
• STEP 3.Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1-2 minutes to toast the spices.
• STEP 4.Add kidney beans, corn, diced tomatoes, and tomato sauce to the pot. Stir well to combine.
• STEP 5.Bring the chili to a simmer and let it cook for 20-30 minutes, stirring occasionally.
• STEP 6.Serve the Tex-Mex Corn Chip Chili hot, topped with crushed corn chips, sour cream, shredded cheese, and chopped green onions.
• STEP 7.Cooking Tips: For extra heat, add a diced jalapeno or a pinch of cayenne pepper. This chili can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
• STEP 8.Storage and Serving: Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.

Cooking Tips

• For extra heat, add a diced jalapeno or a pinch of cayenne pepper.
• This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
• It also freezes well for up to 3 months.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• Reheat in the microwave or on the stovetop before serving.