Are you ready for some football?

It’s the playoffs, folks!  In fact, it’s the division championships.  Mostly that means we all have an excuse to sit on the couch for 8 hours drinking beer and eating things we know we shouldn’t eat.  It’s also supposed to be a cold and rainy day this year so chips and dip isn’t gonna cut it.  Tortilla Pie is exactly the right thing!  This has MANY variations and I’ve never used a recipe so here’s a close approximation. I make a chicken variation with sour cream and green chiles, and no tomatoes. If you have a variation of your own feel free to share!
Good? Yes
Easy? Yes
Special Shopping? Nope
Good for company? Good for football parties anyway! You can make it ahead and take it with you. Heat it when you get where you’re going.

Chili:
1 lb ground beef
1 C chopped onion
1 small can tomato paste
1 quart whole peeled tomatoes (or a 28oz can)
chili powder, cumin, oregano, cayenne pepper, salt

Brown the ground beef and drain the fat. Add the onion and saute until soft. Add the tomato paste and stir until incorporated. Add tomatoes with the juice. Add spices to taste. Be careful not to over salt. You’re gong to simmer it for a while so the spices will intensify. You can always add more at the end. Simmer over low to medium heat until the chili is very thick. It’s best if you simmer about an hour with the top completely or partially off.

Tortilla Pie:
1 bag tortilla chips or fritos
1 C pepper jack cheese, shredded/grated
1 C sharp cheddar cheese, shredded/grated

Crush about 1/2 the chips. Layer 1/2 of the chips in a baking dish. Top with chili, then cheese. Add another layer of chips, chili, cheese, in that order. Bake at 350 until cheese is bubbly. Cover with foil during baking if need be to keep the cheese from burning.

Serve with sour cream.

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