Tex-Mex Corn Chip Chili

Serves 6
Prep Time: 10 min (plus standing)
Cook Time: 35 minRecipe from Rachael Ray

• 2 tablespoons extra-virgin olive oil
• 1 pound lean ground beef
• 1/2 sweet onion, finely chopped (about 1 cup)
• 1 clove garlic, finely chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• One 15-ounce can black beans
• One 15-ounce can pinto beans
• One 10-ounce can tomatoes with green chiles
• Salt and pepper
• 1/2 cup chopped cilantro
• 12 ounces pepper jack cheese, shredded (about 3 cups)
• One bag (about 10 ounces) corn chips, such as Fritos

1. In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over mediumlow 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 4 bowls. Top with the chili and serve.