Charlie's Chili with Umami Steak Tortilla Chips
Carolyn King
4-6
15 minutes
1 hours
"This is a recipe from my husband’s body building days. It is thick, filling, flavorful and heavy on the protein. Great for low salt diets, you control the salt. Let the spices do the heavy lifting."
Ingredients
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1 ½ Tbsp neutral oil
1 medium onion, chopped
6 cloves garlic, minced
1 lb ground beef
2-3 cans black beans w/juice
3 roasted chilis, chopped (I used roasted Anaheim)
2 Tbsp Wild Mountain Cumin
2 Tbsp Low & Slow Chili Powder
Salt and pepper, to taste
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Special Equipment:
Medium spider or slotted spoon
Cooling rack with a tray
Skillet
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Neutral oil
10-12 taco size corn tortillas
2-3 Tbsp Umami Steak Seasoning
½-1 Tbsp Wind-Blown Sea Salt
Directions
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In a large skillet, add oil to warm through. Add onion and garlic, sauté for 4-7 minutes or until fragrant.
Add ground beef, sauté with until browned. Add beans with juice, roasted chilis, cumin, chili powder, salt and pepper.
Cook down until most of the liquid is gone (20 -30 minutes). Of course, you can cook down less.
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Heat oil to 350 degrees.
Cut tortillas into eighths.
Mix 2-3 tablespoons Umami Steak Seasoning with ½-1 tablespoon of sea salt.
Once oil is to temperature, slip tortilla triangles into the hot oil. Don’t crowd the skillet and let fry until a light toasty brown but not burned. Flip over using the spider or slotted spoon and fry for 2 more minutes. They will cook very fast so do not take your eye off them.
When they are done, scoop up with the spider/slotted spoon and dump onto the cooling rack and dust lightly with the Umami Steak Seasoning and salt blend.
Continue with the rest of the tortilla triangles.