Dot’s Chili & Tortilla Chips Recipe

Prepare aromatics and brown beef

Heat a large saucepan or Dutch oven over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add the ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Use a slotted spoon to transfer beef to a bowl, leaving excess fat in the pan (or drain off all but 1 tablespoon if too greasy).

Cook vegetables

Reduce heat to medium. Add remaining tablespoon of oil if pan is dry. Add diced onion and green bell pepper and cook until softened and translucent, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Combine and season

Return browned beef to the pot. Stir in tomato sauce, diced tomatoes with their juices, drained kidney beans, and beef broth. Add chili powder, ground cumin, paprika, brown sugar, Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, and crushed red pepper flakes. Stir well to combine.

Simmer

Bring mixture to a gentle boil, then reduce heat to low and simmer, uncovered or partially covered, for 20–30 minutes to meld flavors and slightly thicken. Stir occasionally to prevent sticking. Taste and adjust seasoning with additional salt, pepper, or chili powder if desired.

Final finish

If chili is thicker than you want for a cup/bowl serving, add up to 1/2 cup additional beef broth or water and heat through. Keep warm until serving.

Preheat oven to 375°F (190°C) if baking, or heat 1/2 inch oil in a skillet over medium-high heat if frying.

If baking: stack tortillas and cut each into 6 wedges. Brush both sides lightly with vegetable oil and arrange in a single layer on baking sheets. Sprinkle with 1/2 teaspoon salt divided across chips. Bake 8–12 minutes, flipping once, until crisp and golden at edges. If frying: cut tortillas into 6 wedges and fry in batches in hot oil until golden and crisp, about 30–60 seconds per side; transfer to a paper-towel-lined tray and immediately season with salt.

Allow chips to cool slightly — they will crisp further as they cool. Keep in a single layer to avoid steaming.

Portion the chili into cups (about 1 1/2 cups per cup serving) or bowls (about 2 cups per bowl serving).

Top each serving as desired with shredded cheddar, a dollop of sour cream, sliced green onions, and chopped cilantro. Serve lime wedges alongside for squeezing over chili.

Arrange tortilla chips on the side for dipping, or break a few over the chili for crunch. Serve immediately while chili is hot and chips are crisp.