Recipe: Chi-Chi's San Antonio Chili in Tortilla Bowls

CHI-CHI'S SAN ANTONIO CHILI

FOR THE TORTILLA BOWLS:
4 burrito-size flavored or plain flour tortillas
Nonstick cooking spray
FOR THE CHILI:
8 ounces each lean ground beef and pork (or all beef)
1 large jalapeno pepper, seeded, minced
3 tablespoons chili powder
2 14 1/2-ounce cans diced tomatoes with garlic and onion
2 15- to 16-ounce cans red kidney beans, rinsed
1 8-ounce can tomato sauce
1 14 1/2-ounce can chicken or beef broth
Accompaniments: sour cream, salsa, shredded cheeses

TO MAKE THE TORTILLA BOWLS:
Heat oven to 325 degrees.

Have ready 2 cookie sheets, a 4- to 6-quart pot and four 12-inch squares aluminum foil. Crumple each square into a 2-inch ball. Place 2 on each cookie sheet.

Spray both sides of tortillas with cooking spray; drape each over a foil ball, loosely pleating tortilla to form a bowl.

Bake 10 minutes or until crisp and lightly brown around edges; cool on cookie sheet on wire rack.

TO MAKE THE CHILI:
Spray pot and heat; add beef, pork, jalapeno and chili powder; cook 8 minutes, breaking up meat with wooden spoon.

Add remaining ingredients; bring to boil. Reduce heat, partially cover; cook, stirring occasionally, 30 minutes until chili has thickened.

TO SERVE:
Spoon chili into tortilla bowls and serve with desired garnishes.

*An easier method, if you want the tortilla bowls, is to use Azteca brand Salad Shells - found in dairy section of grocery - baking as package directs. Much easier than the crumpled foil procedure above.

Makes 4 servings
Source: Chi Chi's Restaurant, Woman's Day Magazine, March 1999