📝 Instructions
= Recipe
1. In a large pot or Dutch oven over medium-high heat, cook 2 lbs ground beef, breaking it up, until browned. Drain excess fat if needed.
2. Add 1 onion (diced) and 6 garlic cloves (minced) and cook 2 minutes until fragrant. Stir in 1 tbsp tomato paste, 3 tbsp chili powder, 1 tbsp cumin, and 1 tbsp garlic powder.
3. Add 2 cans Rotel tomatoes, 1 can dark red kidney beans (drained), 3 cups chicken stock, and 2 bay leaves. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 15 minutes.
4. To thicken, stir in a handful of crushed tortilla chips or a tablespoon of masa harina mixed with water. Simmer a few more minutes.
5. Serve topped with sour cream, green onions, shredded cheese, and avocado. Great with cornbread or Fritos.
