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.