Tex-Mex Corn Chip Chili

From Rachael Ray

This was deeeeeee-licious and well-seasoned.

2 tbsp EVOO

1 lb lean ground beef

1/2 sweet onion, finely chopped

1 clove garlic, finely chopped

1 tbsp chili powder

1 tsp ground cumin

1 15-oz can black beans

1 15-oz can pinto beans

1 10-oz can tomatoes with green chiles

Salt and pepper

1/2 c chopped cilantro

12 oz pepper jack cheese, shredded

1 bag corn chips, like Fritos

1. In a dutch oven, heat the EVOO over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.

2. Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of the 4 bowls. Top with the chili and serve.