Wednesday, January 25, 2012

Game Day Chili in Tortilla Bowls

It wouldn't be Superbowl without chili on the menu.

You'll give new meaning to cleaning your plate, when you serve it up in a bowl that you can eat! Tortilla bowls are super easy to make, and make clean up a breeze! 

Using a combination of ground beef and beef cubes adds a nice texture to the chili.  It's perfectly fine to use all ground beef if you prefer.

You can make this on your stove top or slow cooker.  If you opt for the slow cooker method, serve it right in the slow cooker; leave it on the keep warm setting and it will stay nice and hot.

Make this the day before if you like, it always tastes better the second day!
Game Day Chili
 
1 pound ground beef
1 pound chuck cut into 1/2-inch cubes
1 medium onion, chopped (about 1/2 cup)
1 large green pepper, chopped (about 1 cup)
3 large cloves garlic, finely chopped
2 tablespoons chili powder
1-1/2  tablespoons cumin
1-1/2 teaspoons salt
1 28-ounce can crushed tomatoes
2 tablespoons tomato paste
3 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
2 cans dark red kidney beans, drained and rinsed

In large stockpot, brown beef in batches over medium high heat.  Add onion, pepper and garlic and cook for about 5 minutes over medium heat until vegetables are tender.  Stir in remaining ingredients except kidney beans.

Bring to a boil over high heat, reduce heat to low, cover and simmer for about 2 hours, stirring occasionally until beef is tender.  Stir in beans and cook another 15 minutes or until heated through.

Serve in tortilla bowls with shredded cheese, sour cream, hot sauce and diced avocado.



Slow cooker method:
Brown beef if desired.  Add all ingredients except beans to slow cooker.  Cook on low 8 to 10 hours or High 4 to 6 hours until beef is tender.  Stir in beans and cooke 30 minutes or until heated through.  Serve as above.



Tortilla bowls:

Place 1 6-or 8-inch tortilla in a bowl
pressing against sides
so tortilla takes the shape of the bowl.





Place a small glass dish in the center to weight the
tortilla down when you microwave it.






Place bowl in microwave and cook on High for 1 minute.  Let stand about a minute to harden.    Remove from bowl; let cool.



These bowls are great way to serve
soups, chili's and salads.

For main dish servings use 8 inch tortillas.
For first courses or buffets use 6-inch tortillas.
           

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