Chili-Topped Pringles 3.16 The Big One

“There wasn’t really that much for her to eat on the menu, so I just…” “Oh, you added three more salads just for Nicole. When I asked you to add chili-topped Pringles, you said no.” “And I stand by that.” “How come Nicole gets three salads and I still get a no?” “Because Nicole is his girlfriend.”

Ingredients: 

• 1 tbsp olive oil

• 1 small white onion, peeled and dice

• 2 cloves garlic, peeled and minced

• 1 lb ground turkey*

• 1 tsp salt

• ½ tsp pepper

• 1 tsp paprika

• ½ tsp cumin

• ½ tsp cinnamon

• ¼ tsp cayenne

• 1 tbsp chili powder

• 1 tsp tomato paste

• 1 14-oz can black beans, drained and rinsed

• 1 14-oz can dark red kidney beans, drained and rinsed

• 1 28-oz can crushed tomatoes

• Sour cream and onion pringles**

• Grated cheddar cheese to serve

• Sour cream to serve

* I prefer a turkey chili, but feel free to use ground beef if you prefer

** Lorelai specifically wants Pringles topped with chili but in making this, I found Pringles weren’t the best vessel for chili and quickly became soggy. I would actually recommend a sturdier chip like tortilla. 

Directions: 

1. Place a large stock pot over medium-high heat and add the oil. Once hot, saute the onion and garlic for about 2 minutes or until they start to soften. 

2. Add the ground turkey, using a spatula to break it up. Allow the meat to cook for 5-7 minutes or until browned. 

3. Add the seasonings (salt, pepper, paprika, cumin, cinnamon, cayenne, and chili powder) and stir to combine. Then add the tomato paste and stir again to combine. 

4. Add in the black beans, kidney beans, and crushed tomatoes and stir to combine. 

5. Bring to a boil then reduce heat to medium-low and cover the pot. Simmer for at least 30 minutes to allow the flavors to develop. 

6. Meanwhile, spread your Pringles (or other chips) in an even layer across a plate. 

7. Once the chili has simmered for at least 30 minutes, use a ladle to pour the chili over the chips. 

8. Top with cheddar cheese and sour cream to serve. 

Hi everyone! Sorry I’ve fallen behind on my recipes again. I’m getting caught back up, so thank you for your patience! I go against the Texas grain and add beans to my chili! Sue me! Ha, I just don’t get the hate for beans in chili. I think they make it taste better, personally!

Also, I wanted to use this opportunity to share in case you missed it, I’m hosting a live virtual holiday cooking class. The class will be held on December 22 at 6 pm central. We will be making my candy cane coffee rocky road cookies. Tickets are available now! 

Happy cooking from the Hollow!

If you missed my last encore dish, catch up here!