Chili Pie: Serves 6

A classic dish gets a gourmet twist with simple and fun ingredients.
Perfect to serve on chilly days or while cheering on your favorite
team!

1 pound lean ground beef
1 onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon Worcestershire sauce
2 (15-ounce) cans diced tomatoes with juices
8 ounces tomato sauce
3 cups corn chips
1 1/2 cups cooked black beans
3/4 cup shredded cheddar cheese
1 cup cherry tomatoes, halved
1/2 cup chopped red onions

In a Dutch oven or large deep pot, brown beef over medium-high heat
about 8 to 10 minutes, stirring occasionally. Drain off any excess
drippings. Add onion, green pepper, and garlic, and cook over medium
heat for 3 to 4 minutes, or until vegetables are tender-crisp. Stir in
chili powder, Worcestershire sauce, canned diced tomatoes, and tomato
sauce (and 1/2-cup water, if desired). Season with salt and pepper to
taste, if desired. Bring mixture to a simmer over medium-high heat.
Cover pan, reduce heat to medium-low, and simmer for 30 minutes, or up
to 1 hour, until flavors are blended. To assemble, place 1/2 cup of
corn chips in the bottom of a bowl. Place 1/4 cup black beans on top.
Ladle about 1 cup of chili over chips and beans. Sprinkle 2
tablespoons cheddar cheese on top. Top with a few cherry tomato halves
and chopped red onions. Repeat for each serving.