Chunky Chili

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   1.

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   Partially freeze meat about 30 minutes.

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   Thinly slice across the grain into bite-size strips.

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   2.

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   Cut or tear tortillas into bite-size strips.

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   Spread on an ungreased baking sheet.

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   Bake in a 350 degree F oven about 10 minutes or until crisp and dry.

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   Set aside.

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   3.

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    Spray an unheated large skillet with nonstick coating.

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    Preheat over medium-high heat.

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    Add meat, onion, and garlic.

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    Cook and stir until meat is brown and onion is tender.

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    Stir in the kidney beans, undrained tomatoes, water, chili peppers, basil, chili powder, bouillon granules, cumin, and black pepper.

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    Bring to boiling; reduce heat.

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    Simmer, covered, for 30 minutes or until meat is tender.

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    4.

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    Ladle into individual serving bowls.

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    Sprinkle each serving with some of the tortilla strips and 1 tablespoon shredded cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.