Sunny's 5-Ingredient Chili

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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Ingredients

Chili:

2 tablespoons olive or cooking oil

2 1/2 teaspoons kosher salt

Freshly ground black pepper

1 large onion, chopped

2 to 3 tablespoons chili powder

2 1/2 pounds ground chuck

Two 20-ounce cans diced tomatoes and green chilies

One 16-ounce can black, pinto or kidney beans, drained

Chili Bar Toppings:

One 8-ounce container sour cream

2 cups grated Cheddar

2 cups grated pepper jack

1 large onion, diced

4 scallions, chopped

5 Roma tomatoes, diced

1 bunch cilantro, leaves chopped

2 bags corn chips (I like Frito's)

1 jar pickled jalapenos

Fried Corn Tortilla Strips, for serving, recipe follows

Fried Corn Tortilla Strips:

Peanut oil, for frying

1 bag corn tortillas, cut into 1-inch strips

Kosher salt

Directions

  1. In a large pot, add the oil, salt, a few grinds of black pepper and the onions. Cook over medium-high heat until tender, about 6 minutes. Add the chili powder and beef and break up into bits, cooking until done, about 10 minutes. Add the tomatoes and beans. Stir and cover to cook for 20 minutes. Serve with a bar of toppings and freshly fried corn tortilla strips to use for utensils.

Fried Corn Tortilla Strips:

  1. Bring at least 2 inches of oil to 350 degrees F in a Dutch oven or other large heavy pot. Add the tortilla strips one by one and fry in small batches until golden and crisp, about 2 minutes. Remove to a paper-towel-lined plate and immediately sprinkle with salt.
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