This flavorful appetizer evokes a Mexican beach vacation. This recipe makes six cups of chili. For smaller parties, you can freeze the leftover chili for another use, or refrigerate it three to four days. To make two dozen appetizers, use 1/2 cup of the chili.

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Ingredients

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Directions

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  • Heat oil in a large stockpot over medium heat. Add sirloin; cook, stirring occasionally to break up lumps, until browned.

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  • Stir in onions, bell pepper, celery, garlic, oregano, bay leaf, cumin, tomatoes, tomato paste, broth, 1/2 cup water, the red-pepper flakes, and chile powder; season with salt. Bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally and crushing tomatoes with spoon.

  • Add beans; simmer 10 minutes more. Season with salt and pepper.

  • Fill each corn cup with 1 heaping teaspoon chili. Top with sour cream, and sprinkle with cilantro, dividing evenly.

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