1 tbsp olive oil
Salt and fresh ground black pepper to taste
1 tbsp Worcestershire sauce
1 medium onion finely chopped
4 to 6 cloves garlic finely chopped
1 can (6oz) sliced jalapeño peppers
2 & 1/2 to 3 tbsp dark chili powder
1 tbsp cumin
1 cup beef stock or broth
1 can (14oz) diced stewed tomatoes
1 can (8oz) tomato sauce
2 cans (15oz each) black beans drained
3 cups Fritos corn chips
2 cups shredded Monterey Jack or cheddar cheese
2 tbsp chopped fresh cilantro
3 scallions chopped
In a large, deep skillet or pot, brown ground beef in evoo over high heat. Season meat with salt and pepper, then add Worcestershire sauce. When meat is browned and crumbled, reduce heat to medium then add onion, garlic and jalapeños. Season veggies and meat with chili powder and cumin. Cook together 5 minutes. Stir in broth and scrap up pan drippings. Stir in diced tomatoes, tomato sauce, and black beans. When mixture comes to a boil, reduce heat and simmer 5 minutes more.
Preheat broiler.
Transfer chili to a shallow casserole dish and top with corn chips and cheese. Melt cheese under broiler. Top casserole with cilantro and scallions. Serve.
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