Round 2 Recipe - Chili Tostada

This recipe uses a cinnamon-laced chili typical of Cincinnati, but any chili would work as well.
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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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. 
  2. In a medium pot, heat the reserved chili. 
  3. 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.
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