Corn Chip Pie with Beef Chili and Cheddar

What you need

• 1 tbsp vegetable oil
• 500 g (1 lb) ground beef
• 1 onion, finely chopped, divided
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 400 g (14 oz) crushed tomatoes, 1 can
• 250 ml (1 cup) beef stock
• salt, to taste
• black pepper, to taste
• 170 g (6 oz) corn chips
• 170 g (1 1/2 cups) cheddar, grated

Method

Restated from the original video

1. 1

   Heat the oil in a heavy pot over medium-high heat.

2. 2

   Add the beef and break it up with a spoon. Cook until browned and no pink remains, 6-8 min.

3. 3

   Stir in half the onion and the garlic and cook until the onion softens, 3-4 min.

4. 4

   Add the chili powder, cumin and oregano and stir for 1 min until fragrant.

5. 5

   Pour in the tomatoes and stock and bring to a boil.

6. 6

   Lower the heat and simmer, partly covered, stirring now and then, until thick, 15-20 min.

7. 7

   Season the chili with salt and pepper.

8. 8

   Divide the corn chips among four bowls, or split open small individual bags.

9. 9

   Ladle the hot chili over the chips, top with the cheddar and the rest of the raw onion, and eat at once while the chips still crunch.

Imported from mealplans.cooksmarts.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.