New Jersey, You Need Chadwick Boyd’s Tortilla Chip Chili Pie In Your Life
This bowl of deliciousness will serve up to 8 people, unless you are in my family, in which case it will only be a single serving. If you want to knock your guest’s socks off (it is summer, why are they wearing socks anyway?) Then our friend, celebrity chef Chadwick Boyd is your go-to guy. Today we learned how to make what Chadwick calls, the ultimate pool party & beach snack - Tortilla Chip Chili Pie. Is your mouth watering yet? First things first, grab these ingredients:
ICYMI: This is Chadwick's appearance on the show today telling us all about the dish.
1 large sweet onion
1 small or 1/2 large poblano pepper
4 cloves garlic
1 (about 15-ounce) can black beans
1 pound lean ground beef, ground turkey, or extra-firm tofu
3 tablespoons vegetable oil
3 canned chipotle peppers in adobo sauce
1 1/2 teaspoons canned chipotle in adobo sauce
1 1/4 teaspoons kosher salt
1 (14.5-ounce) can diced tomatoes
1 teaspoon honey
1 unopened (12-ounce) bag tortilla chips
1 medium lime
1 cup plain Greek yogurt, or regular or dairy-free sour cream
1 medium red Fresno pepper
1/4 bunch fresh cilantro
1 cup shredded Mexican-blend cheese (about 4 ounces)
Prepare the following, adding each to the same medium bowl as you complete it: Dice 1 large sweet onion (about 1 1/2 cups). Trim and finely chop 1 small or 1/2 large poblano pepper (about 1/2 cup). Finely chop 4 garlic cloves.
Drain and rinse 1 (about 15-ounce) can black beans. If using tofu, drain and crumble 1 pound into bite-sized pieces.
Heat 3 tablespoons vegetable oil in a large, heavy-bottomed skillet on medium-high heat until shimmering. Add the onion mixture and sauté until soft and translucent, about 7 minutes. Add 1 pound of lean ground beef, turkey, or tofu, breaking up the meat into small pieces with a wooden spoon, for 5 minutes. Meanwhile, finely chop 3 chipotle peppers in adobo sauce (about 2 tablespoons) and measure out 1 1/2 teaspoons of the sauce.
Add 1 1/4 teaspoons kosher salt, the chipotle peppers and sauce, and black beans to the skillet. Stir to combine. Add 1 (14.5-ounce) can of diced tomatoes with their juices and 1 teaspoon of honey and stir to combine. Cover slightly with a lid. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 20 minutes. Meanwhile, prepare the chips and garnishes.
Place 1 (12-ounce) bag tortilla chips on a large platter or baking sheet. Using scissors or a sharp knife, cut the bag down the center and across the middle. Pull the sides away from the bag to open it up and create a bed of chips for the chili to rest on.
Juice 1 medium lime into a small bowl (about 1 1/2 tablespoons). Add 1 cup plain Greek yogurt or sour cream and whisk to combine. Trim 1 red Fresno pepper, halve, and remove the seeds. Very thinly slice the pepper crosswise. Coarsely chop 1/4 bunch of fresh cilantro until you have 1/4 cup.
Spoon the chili over the chips. Top with 1 cup shredded Mexican blend cheese, the lime mixture, Fresno pepper, and cilantro. Serve immediately.
Topping options: Other toppings can be used, such as toasted corn, finely chopped jalapeños, thinly sliced red onions, or very thinly sliced green onions.
Substitutions: Fresh Mexican oregano can be substituted for the cilantro.
Make ahead: The chili and lime mixture can be made up to 1 day ahead and refrigerated in separate airtight containers. Reheat the chili right before assembling.
You can also make a double batch of the chili and freeze it for up to 4 months.