Monday, April 6, 2009

Corn Chip Pie


I think of this as a Southern recipe, though I do not know where it originated.

Corn Chip Pie

2 slices bacon
1 garlic clove, minced
1 medium onion, chopped
1 pound ground round
2 tablespoons (yes, tablespoons) chili powder
1/2 teaspoon ground cumin
1/3 cup tomato paste
1-1/2 cups water, plus additional, if needed
1 cup canned pinto beans, rinsed and drained
4 to 5 cups corn chips
1/2 pound Monterey Jack, or Cheddar cheese, shredded

In a heavy skillet cook the bacon over medium-low heat until crisp. Remove the bacon strips and crumble, once cool. Add the garlic and onion to the rendered bacon fat and cook over low heat until the onion is soft.

In a separate skillet, brown the beef. Pour off excess fat. Stir in salt, chili powder, cumin, and tomato paste. Add the beef mixture to the skillet with the onions; slowly add the water. Simmer and stir for about 10 minutes, adding additional water for desired thickness. Add the beans and simmer just until heated through.

Divide the corn chips into four shallow bowls. Spoon the chili on top and sprinkle with cheese.

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