|2 slices bacon, cut into 1 inch pieces|
1 clove garlic, crushed
1 medium onion, chopped
1 lb ground chuck
1 t salt (more or less to taste)
2 T chili powder
1/2 t ground cumin
1/3 c tomato paste
1 1/2 c water (more if necessary)
1 c canned pinto beans, rinsed and drained
5 c Fritos corn chips
1/2 lb Cheddar or Monterey jack, shredded
Optional: chopped onion and diced fresh jalapenos for garnish
Cook bacon in heavy skillet until fat is rendered. Add onion and garlic and cook until onion is softened.
Add ground chuck and cook over medium high heat, stirring and breaking up lumps, until browned, 3 to 4 minutes. Pour off excess fat and add salt, chili powder, cumin, and tomato paste.
Slowly add water and simmer 10 min, adding more water if necessary. Add beans until heated through.
Divide corn chips among individual wide shallow bowls, top with chili. Sprinkle cheese on top.
Garnish with onion and jalapeno if desired.
Time: 30 minutes Serves: 4