4 - 5 cups corn chips, divided
Chili (see recipe)
2 cups shredded Cheddar and Monterey Jack cheese blend, divided
¾ cup chopped onion
Garnish:
Sour cream Sliced green onions

Preheat oven to 350 degrees



Layer 2 cups of the corn chips, half of the chili, 1 cup of cheese and the green onions in a 2-quart casserole. Top with remaining chili. Bake for 25 minutes.



Top with remaining chips and cheese. Bake for an additional 5 minutes or until the cheese melts. Garnish with sour cream and additional green onions



Note: Heating the chili prior to assembly helps keep the corn chips crisp.



Chili:

2 pounds ground sirlion

1 tablespoon vegetable oil

2 medium onions, chopped

1 green pepper, diced

1 16-ounce can crushed tomatoes

1 15-ounce can tomato sauce

1 cup ketchup

¼ cup chili powder (or more to taste)

Sea salt and freshly ground black pepper to taste

2 15-ounce cans red kidney beans, partially drained



Directions:



In a large pot, cook ground sirlion in vegetable oil until browned. Add onions and green pepper and brown lightly.



Add tomatoes, tomato sauce, ketchup, chili powder, salt and pepper. Simmer, uncovered for about 30 minutes, stirring occasionally.



Add kidney beans and simmer an additional 15 minutes.