Burger Chili & Chips
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcuts is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 500 grams ground beef, or pork, (1 lb)
- ½ cup onion, diced
- ¼ cup celery, diced
- salt and pepper, as desired
- 1 can chili, with beans, (15 oz / 425 g / 2 cups), Shortcuts
- 1½ cup corn chips, divided
- 1 cup Cheddar cheese, shredded, (8 oz / 226 g)
Instructions
- In a large non stick pan, brown the meat until no more pink is visible.
- Add the onion and celery and cook until they are tender, season with salt and pepper as desired. Pour off excess fat.
- Mix in the chili.
- Preheat your oven to 180° C (350° F), grease a 1½ quart casserole with butter.
- Place ⅓ of the corn chips on the bottom of the casserole.
- Add ½ the chili mixture, and ½ the cheese, and add another ⅓ of the corn chips.
- Add the rest of the chili mixture, the rest of the cheese, and the last of the corn chips.
- Bake for 20 minutes or until hot.
- Serve with sides of your choice, enjoy.
Notes
Low cost if using ground pork and the shortcut for the chili or your own chili creation.
Shortcuts: Basic Chili I, Basic Chili II, Pinto Bean Chili.
Variant: 1. If using homemade chili, use 2 cups in place of the 1 can.
Updated on 12 July 2021.