This is one of the recipes my sister-in-law included in the Gaines family cookbook she gave me when Chip and I were first married. It’s super easy and great for company. The Fritos and shredded cheese on top are a revelation, so you won’t want to skip those. If you can’t find Ranch Style brand Southwestern-style beans, use your favorite canned chili beans instead.
| PREP: 5 minutes | COOK: about 45 minutes | COOL: none |
1 tablespoon vegetable oil
1 large white onion, finely chopped
2 pounds ground beef (80% lean)
Kosher salt and freshly ground black pepper
Two 10-ounce cans mild diced tomatoes and green chiles, such as Ro*tel, undrained
Two 26-ounce cans Southwestern-style beans, preferably Ranch Style brand, undrained
One 10.25-ounce bag Fritos
2 cups grated sharp Cheddar cheese (about 8 ounces)
1. In a large soup pot or Dutch oven, heat the oil over medium heat until hot. Add the onion and sauté until translucent and tender, about 8 minutes.
2. Add the beef and a couple of pinches each of salt and pepper and cook, stirring often to break up the meat, until it loses its pink color, 6 to 7 minutes.
3. Stir in the tomatoes and beans with their juice. Bring to a simmer, reduce the heat, and simmer, stirring occasionally, for 30 minutes. Taste and adjust the seasoning.
4. Ladle the chili into bowls. Serve topped with Fritos and grated Cheddar and accompanied by cornbread.
5. Store leftovers in a covered container in the refrigerator for up to 4 days.
Makes 6 to 8 servings