.tex-mex corn chip chili.

I love chili and this recipe was so simple and tasty! I found it in Rachael Ray's magazine. Great for those cold rainy nights :)



Ingredients
2 tablespoons extra-virgin olive oil
1 pound lean ground beef
1/2 sweet onion, finely chopped
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
one can green chiles
salt and pepper
1/2 cup chopped cilantro
12 ounces pepper jack cheese, shredded
one bag corn chips, such as Fritos

Preparation
In a large pot or 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 bowl. Top with chili and serve.