Ingredients

• 1/2 cup canola oil
• 4 6-inch corn tortillas
• Reserved 1 cup chili from Cincinnati Chili
• 1/2 cup shredded Cheddar
• One 15-ounce can red beans, rinsed and drained
• 1/2 cup cooked onions and green peppers
• 1 cup shredded lettuce
• 2 plum tomatoes, chopped
• 4 tablespoons sour cream

Instructions

1. In a medium skillet over medium-high heat, add the canola oil. When it is hot, fry the tortillas one at a time until they are lightly browned and crispy, about 2 minutes per side. Drain on brown paper.
2. In a medium pot, heat the reserved chili.
3. To serve, put a tortilla on a plate. Top with a quarter each of the chili, cheese, beans, onions and peppers, lettuce, tomatoes and sour cream. Repeat with the remaining ingredients.