Follow these steps for perfect results
ground lean beef
7% fat
garlic powder
salt
all-purpose flour
black beans
rinsed and drained
ground dried New Mexico chilies
Fritos corn chips
onion
finely chopped
cheddar cheese
shredded longhorn
iceberg lettuce
finely shredded
tomato
chopped
In a 5- to 6-quart pan over medium-high heat, stir ground beef, garlic powder, and 1 teaspoon salt until beef is crumbly and well browned, 6 to 8 minutes.
Push beef mixture to one side of pan and tilt pan so liquid runs to opposite side.
Stir flour into liquid until well blended, then mix with beef mixture.
Add 2 cups water, black beans if using, and ground dried chilies.
Stir until mixture boils and thickens, about 8 minutes.
Spread about 3/4 cup Fritos in each of six wide, shallow bowls.
Sprinkle chopped onion equally on top.
Divide chili equally among bowls.
Top with cheddar cheese, lettuce, and tomato.
Add more salt to taste.
Expert advice for the best results
For a spicier chili, add a pinch of cayenne pepper.
Top with sour cream or guacamole for added richness.
Everything you need to know before you start
15 minutes
Chili can be made ahead of time.
Serve in individual bowls, garnished with fresh cilantro.
Serve with a side of cornbread.
Pairs well with the spice.
Fruity and bold enough to stand up to the flavors.
Discover the story behind this recipe
A classic diner dish, often associated with comfort food.
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