Yankee Chili

Ingredients:

• 2 red onions
• 1 bunch cilantro
• 1 Tbsp. Market District extra virgin olive oil
• 1 lb. 80% lean ground beef
• ¼ cup Giant Eagle chili powder
• 1 (14.5 oz.) can Hunt’s® diced tomatoes
• 1 (14.8 oz.) carton Hunt’s® tomato sauce
• 1 (10 oz.) can RO-TEL® tomatoes and green chiles
• 2 (15.5 oz.) cans Giant Eagle kidney beans
• 2 cups Giant Eagle party size restaurant-style tortilla chips, crushed
• 1 tsp. kosher salt
• 2 tsp. ground black pepper
• 1 (8 oz.) tub Giant Eagle original sour cream

Directions:

  Prep Time: 5 min. • Cook Time: 30 Minutes

Dice red onions and chop cilantro, reserving a few whole leaves for garnish later.

In a large pot, heat olive oil; once hot, add the ground beef and cook, stirring and breaking up until internal temperature reaches at least 160°F. Drain off most of the fat.

Add half the diced onions and continue to cook. Once the onions are soft, add in the chili powder, chopped cilantro, diced tomatoes, tomato sauce, diced tomatoes with green chiles, and kidney beans.

Once the chili comes to a boil, add in crushed tortilla chips, salt, and pepper. Simmer the chili slowly for about 30 minutes, until it thickens and the flavors meld.

Garnish with sour cream, remaining cilantro, diced red onions and tortilla chips.