Tuesday, October 16, 2012

Easy Chili in a Tortilla Bowl

Easy Chili in a Tortilla Cup


Hi everybody :)

One of my go-to favorite recipe for a cool Fall day is chili. I loved the way my mom would make it, not too hot or spicy, kind of sweet.  I make some adjustments with a couple recipes to try to make it like hers and I think this version is the closest.


Easy Chili
3 lbs. ground chuck or beef
1 large onion, diced
4 cans (16 ounces)  Red Kidney beans, rinsed and drained          
2 cans diced (14.5 ounces) tomatoes
1 can  (6 ounces) tomato paste
2 tablespoons Frank's Red Hot Hot Sauce (add more if desired)
2 tablespoons Brown Sugar
1  tablespoon molasses
1 1/2 cups water
2 1/2 tablespoons cornstarch  
1/4 teaspoon salt
1/4 teaspoon pepper

In a large saucepan  cook the beef over medium heat until meat is no longer pink. Drain. Add onions and cook until onion translucent. Mix water and cornstarch together and add along with the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

















To make this chili extra special, I decide to serve it up in tortilla bowls.

Tortilla Bowls adapted Tortillas to the Rescue

4 medium (8-inch) flour tortillas
1 tablespoon vegetable oil
kosher salt

Preheat the oven to 375 F.

Brush the tortillas on both sides with the vegetable oil and sprinkle with salt. Fit a tortilla into an ovenproof, flat-bottomed bowl, making sure to mold the tortilla to the bottom of the bowl so that it will have a flat base, and crimping the tortilla to fit the sides. (Use ramekins, ovenproof bowls, or individual cake pans to make bowls in a size you like.)




 















Bake the tortilla in the bowl until it holds its shape on its own, about 10 minutes. Remove from the bowl and place the tortilla bowl directly on the oven rack or a baking sheet, and bake until crisp and just beginning to turn golden, 3 to 5 minutes longer.

Remove from the oven and let cool before filling. Repeat with the remaining tortillas.


What I Did and/or Think:
I prepared the chili as stated, LOVE the recipe. To make it hotter add more hot sauce or a jalapeno pepper diced and seeded. Served along with shredded cheese, sour cream, and green onions make a delicious quick meal for a dinner solution.

With the bowls, I proceeded as directed.It was kind of tricky get the shape but eventually I got it :)

















Enough great way I love this chili is on top of a baked potato

















ENJOY! Come again.... 

Linked to 
Tasty Tuesday (Food Only) @ Naptime Creation
Tuesday-Talent-Show:# 58  Chef In Training 
Bizzy Bake Recipe Box #19
Made By Me Wednesdays # 53 @ JAQS Studio
Show and Share Wednesday # 8 Semi-Homemade Mom
Beef Blog Hop @ Katherine Martinelli  
Tumbleweed Contessa: Superbowl and Chili Party 

1 comment:

  1. This looks sooooo good. Thanks for bringing it to our Super Bowl and Chili Party.

    Drop by my kitchen anytime for a visit.
    I'll be following you on Pinterest.

    Linda

    ReplyDelete