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Corn Chip Chili Bowl
Yield: 8-10 servings 1x
Prep: 10 minsCook: 25 minsTotal: 35 minutes
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup onion, diced
- 1 seeded and stemmed jalapeño, minced, about 3 tablespoons
- 1 pound hot Italian sausage removed from casings
- 1 6–ounce can tomato paste
- 1 12–ounce bottle dark ale
- 1 10–ounce can diced tomatoes with chili’s
- 2 16–ounce cans Bush’s brown sugar Hickory baked beans
- 8 hot dogs, cut into bite sized pieces
- 1 9 1/4–ounce bag Fritos chili cheese-flavored corn chips
- 1 pound hot pepper jack cheese, shredded
- Sour cream, optional
Instructions
- In a 4-5 quart pot, heat oil over medium high heat and once hot, add onion and jalapeño pepper.
- Cook three minutes then add the sausage meat, breaking up pieces. Cook five minutes until no longer pink.
- Add tomato paste and cook one minute.
- Add the ale and stir. Cook for five minutes on high to evaporate some of the liquid, stirring frequently.
- Lower heat back to medium high and add the tomatoes, beans and hot dog pieces and bring to a rolling boil.
- Cook for five to ten minutes to desired thickness stirring to make sure it does not stick.
- To serve, place Fritos in a serving bowl, top with meat mixture and sprinkle shredded cheese over top.
- Serve with optional sour cream for those who want to cut the heat a bit.
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