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Note: Prep and cook times given assume that the chili (Mexican All-Bean Chili, recipe at link and in my TK recipe box) was made ahead of time but the grits (Creamy Cheddar Jalapeno Grits, recipe at link and in my TK recipe box) were not.
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If made ahead, warm the chili.
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Make the grits fresh according to the instructions in the recipe, so they dont solidify in the refrigerator.
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Combine sour cream, chopped cilantro, and lime juice to make cilantro-lime sour cream.
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This can also be made ahead.
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Prepare any optional garnishes.
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To serve, roughly crumble a handful of chips in each bowl.
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Sprinkle a scant 1/4 cup grated provolone (or lay 1 slice) over the chips, reserving about 1 tablespoon cheese (or 1/2 slice) for each bowl in the end.
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Before proceeding, you may warm the chips and cheese up to 10 minutes in a low (175 degrees F or lower) oven, if time permits.
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Scoop a generous helping of cheddar grits over the chips and cheese, followed by a scoop of bean chili.
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Sprinkle each bowl with remaining provolone (about 1 tablespoon grated, or 1/2 slice), drizzle with cilantro-lime sour cream, add a bit of red onion and jalapeno, if desired, and serve with any other garnishes at the table.
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If made according to stated inputs, the recipe is gluten-free.
