Blended corn tortillas add a delicious masa flavor and give the chili extra body. We like to top ours with a dollop of sour cream and some shredded cheese to add a delicious creamy flavor, but for a hotter, meatier flavor, leave out these toppings. Regardless, this chili is perfect for a cozy night in. Â
- Yield Serves 4
- Total time 30 Minutes
- 1 large red onion
- 1 large jalapeÃ±o
- 3 cups unsalted chicken stock (such as Swanson)
- 2 (6-in.) corn tortillas, torn into pieces
- 1 tablespoon olive oil
- 8 ounces 90% lean ground sirloin
- 5 garlic cloves, minced
- 1 1/2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 cups canned unsalted crushed tomatoes
- 1/2 teaspoon kosher salt
- 1 (15-oz.) can unsalted cannellini beans, rinsed and drained
- 1/4 cup plain 2% reduced-fat Greek yogurt
- 2 ounces preshredded 2% reduced-fat Mexican-blend cheese (about 1/2 cup)
- Heat a large cast-iron skillet over high. Cut 2 (1/2-inch-thick) round slices from onion. Chop remaining onion, reserve. Add onion slices and jalapeÃ±o to pan, cook 8 minutes, turning to char on all sides. Remove onion slices, chop. Remove jalapeÃ±o, thinly slice.
- Combine stock and tortillas in a food processor, process until combined.
- Heat oil in a large Dutch oven over medium-high. Add beef, cook 6 minutes, stirring to crumble. Add reserved chopped fresh onion and garlic, cook 5 minutes. Stir in chili powder, cumin, and paprika. Stir in stock mixture, tomatoes, salt, and beans, bring to a simmer. Cook 10 minutes. Place 1 3/4 cups chili in each of 4 bowls. Top each serving with 1 tablespoon yogurt, 2 tablespoons cheese, charred chopped onion, and jalapeÃ±o.