This recipe uses a cinnamon-laced chili typical of Cincinnati, but any chili would work as well.
- 1/2 cup canola oil
- 4 6-inch corn tortillas
- Reserved 1 cup chili from Cincinnati Chili
- 1/2 cup shredded Cheddar
- One 15-ounce can red beans, rinsed and drained
- 1/2 cup cooked onions and green peppers
- 1 cup shredded lettuce
- 2 plum tomatoes, chopped
- 4 tablespoons sour cream
In a medium skillet over medium-high heat, add the canola oil. When it is hot, fry the tortillas one at a time until they are lightly browned and crispy, about 2 minutes per side. Drain on brown paper.
In a medium pot, heat the reserved chili.
To serve, put a tortilla on a plate. Top with a quarter each of the chili, cheese, beans, onions and peppers, lettuce, tomatoes and sour cream. Repeat with the remaining ingredients.