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CHILI con CARNE QUESO CUPS serves 12
Football season has officially begun. It’s time to pull out the game day recipes for tailgating.

CUPS
2 tablespoons avocado oil
1 LARGE spring onion, chopped
3 cloves garlic, FINELY minced
2 tablespoons chili powder
1 teaspoon cumin
¼ teaspoon cayenne
1 teaspoon dried oregano
FRESH ground sea salt and black pepper, to taste
1 pound QUALITY ground beef
14 ounce can crushed tomatoes
1 can black beans, drained and rinsed

• Preheat oven to 350°.
Heat oil in skillet over medium heat.
• Add onion and sauté 5 minutes until softened.
• Add garlic and sauté for another minute.
• Mix in spices, salt, and pepper, stirring for a minute until spices are fragrant and evenly coat the onion. 

• Add beef, cooking until browned and crumbled and well mixed with spices.
• Add tomatoes and bring to a SLOW boil.
• Simmer until chili is slightly thickened, about 10-15 minutes.
• Stir in black beans and cook for 5 more minutes, then remove from heat and set aside.

QUESO
8 ounces grated sharp cheddar cheese
1 tablespoon cornstarch
1 cup evaporated milk

• Add milk into a small sauce pan.
• Toss the cheese and cornstarch together and then add to the saucepan.
• Cook over low heat, regularly stirring 3-5 minutes until cheese melts and sauce is thickened.
• Remove from heat and set aside.

ASSEMBLY & GARNISH
6 large flour tortillas
Green onions, thinly sliced
Sliced olives, optional
Sour cream

• Cut off the top, bottom, and side edges of a tortilla until it becomes a square.
• Cut in half horizontally and vertically so there are four small squares. Repeat with five more tortillas.
• 
Spray a muffin tin with non-stick cooking spray.
• Nestle a tortilla square into each muffin mold so that it forms a small cup.
• Add a tablespoon of chili to each tortilla cup.
• Layer in a tablespoon of queso. 
Bake for 10-15 minutes.
• 
Top with green onions and sour cream.
• Enjoy!

NOTE: I sometimes cheat and use Old El Paso Creamy Queso Sauce 🙂