Name: Chili Hotdish
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 to 8 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 pounds ground beef; Kosher salt and freshly ground black pepper; 1 medium onion, chopped; 1 small red bell pepper, chopped; 1 small yellow bell pepper, chopped; 2 tablespoons chili powder; 4 cloves garlic, chopped; One 15.5-ounce can fire-roasted diced tomatoes; One 15.5-ounce can chili beans, undrained; 1 1/2 cups frozen corn; 1 cup beef broth; Half of a 30-ounce bag frozen French fries; 2 cups shredded Cheddar; Sliced scallions and sour cream, for garnish

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.
Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef, season with 1/2 teaspoon salt and several grinds of black pepper and cook, crumbling it with a wooden spoon, until browned, about 6 minutes.
Reduce the heat to medium and add the onion and bell peppers. Cook until the vegetables begin to soften, about 5 minutes. Sprinkle with the chili powder and garlic and stir to incorporate. Add the tomatoes, beans with their liquid, corn and broth. Increase the heat to bring to a rapid simmer and cook until thickened, about 3 minutes.
Pour the mixture into a 9-by-13-inch baking dish. Top with the fries. Bake until the fries are browned and crisp, 30 to 35 minutes. Sprinkle with the Cheddar and bake until the cheese is bubbly, 5 to 7 minutes more. Serve topped with scallions and sour cream.

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Chili Hotdish

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