Prep 30 mins
Cook 2 hrs
I found this recipe on the Cooking.com site and didn't want to lose it. I hope to try it out soon. I'll let you know how it goes...
- 3 tablespoons olive oil
- 3 cups chopped yellow onions
- 3 red bell peppers, finely chopped
- 8 garlic cloves, finely chopped
- 3 lbs extra lean ground beef
- 2 teaspoons salt
- 6 tablespoons medium-hot chili powder, such as Gebhardt
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons dried oregano, crumbled
- 1⁄2 teaspoon fresh ground black pepper
- 1 (14 ounce) can beef broth
- 1 3⁄4 cups canned crushed tomatoes in puree
- 1 cup lager beer
- 3 canned chipotle chiles in adobo, finely chopped
- 1 tablespoon adobo sauce, from canned chipotle chiles
- 1 (1 lb) package frozen corn kernels, thawed
- 1 1⁄4 lbs shredded sharp cheddar cheese
- 1 lb shredded monterey jack cheese
- 144 inches corn tortillas
- 1 (29 ounce) can refried beans
- 3⁄4 cup chopped white onion
- 6 cups about finely shredded romaine lettuce
- 2 cups sour cream, room temperature, whisked until smooth
- Heat oil in heavy large deep saute pan over medium heat.
- Add yellow onion, bell peppers and garlic. Saute until tender, about 10 minutes.
- Add ground beef. Sprinkle with salt. Saute until meat is no longer pink, breaking up meat with back of spoon, about 10 minutes.
- Add chili powder, cumin, oregano and black pepper; saute 3 minutes.
- Add broth, tomatoes, beer, chipotle chiles and adobo sauce. Simmer uncovered until liquid reduces slightly, stirring occasionally, about 40 minutes.
- Add corn and simmer until mixture thickens slightly, about 10 minutes.
- Remove from heat. Cool to room temperature.
- Cover chili and refrigerate at least 1 day.
- DO-AHEAD TIP: Chili can be made up to 2 days ahead. Keep refrigerated.
- Position rack in upper third of oven and preheat to 375 degrees F.
- Combine both cheeses.
- Spread 2 tablespoons beans over one side of 6 tortillas.
- Arrange tortillas bean side up and overlapping slightly in 14-by-11-by-3-inch baking dish.
- Spoon 1/3 of chili evenly over tortillas.
- Sprinkle 2 cups cheese mixture, then 1/4 cup onion over.
- Repeat layering 2 times.
- Spread remaining 6 tortillas with remaining beans, then arrange tortillas bean side down in casserole.
- Sprinkle with remaining cheese mixture.
- Bake until casserole is heated through and bubbling, about 50 minutes.
- Let stand on cooling rack for 5 minutes.
- Cut casserole into generous squares.
- Sprinkle with shredded lettuce and top with dollop of sour cream, and serve.