Ingredients
1 tbsp. canola oil
1 onion, diced
2 bell peppers, seeded and diced
3 cloves garlic, minced
1 1/2 lb. lean ground beef
1 28-oz. can whole tomatoes
2 tbsp. tomato paste
1 tbsp. ground cumin
1 tsp. dried oregano
1 tsp. kosher salt
Freshly ground black pepper
1 15-oz. can kidney beans, rinsed
1 10-oz. bag Fritos
1/2 c. sour cream
1 jalapeño, thinly sliced
Preparation
Step 1In a large saucepan, heat oil over medium-low heat. Add onion, bell pepper, and garlic and cook, stirring, until vegetables begin to soften, about 10 minutes. Increase heat to medium and add ground beef. Cook, stirring, until meat is no longer pink, 5 to 7 minutes.Step 2Stir in tomatoes, tomato paste, cumin, oregano, and salt and season with black pepper. Bring to a simmer, then reduce heat and simmer, partially covered, 10 minutes. Add beans and simmer, partially covered, until vegetables are tender and chili thickened, about 5 minutes longer. Let cool.Step 3Among six mason jars, layer a handful of Fritos and chili. Top with a big spoonful of sour cream and a couple slices jalapeño.
