Chili Stack

This is the kind of no-fuss, stick-to-your-ribs chili that gets thrown together on a weeknight and somehow tastes like it simmered all day.

Ground beef gets browned in shortening until crumbly, then a little flour goes in to thicken things up before the tomatoes, bell pepper, onion, and garlic hit the pan.

Thirty minutes of simmering on low heat lets everything meld together into a thick, saucy chili that’s somewhere between a traditional bowl of red and a Tex-Mex skillet dinner.

The sharp cheddar stirred in right before serving is what makes this one special. It melts into creamy pockets throughout the chili and turns every bite rich and gooey.

Stack it over cornbread, tortilla chips, or rice and you’ve got a full meal.

Pro Tips

• Brown the beef hard before adding flour. You want crispy bits on the meat, not steamed gray mush.
• Stir the flour in thoroughly and let it cook for a minute before adding liquids. This cooks out the raw flour taste and gives the chili body.
• Take the pan off the heat before stirring in the cheese so it melts gently instead of turning grainy.