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Tex-Mex Corn Chip Chili (March 2008 issue of Rachael Ray Magazine)

If you are happily kissing winter goodbye, but want to savor one or two more comforting recipes from the winter months, I say go for it. It just gives you that much more to look forward to trying again when the colder months return.
Course Dinner
Keyword chili, corn chip, tex-mex
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 lb lean ground beef
  • 1/2 sweet onion finely chopped
  • 1 garlic clove finely chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 15 ounce can black beans
  • 1 15 ounce can pinto beans
  • 1 10 ounce can tomatoes and green chilies
  • salt and pepper to taste
  • 1/2 cup chopped fresh cilantro
  • 12 ounces monterey jack pepper cheese shredded
  • 1 10 ounce bag corn chips, such as Fritos

Instructions

  • 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 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.
  • 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.

Notes

45 min | 10 min prep | SERVES 6