TEX-MEX CORN CHIP CHILI

Tex-Mex Corn Chip Chili image

Provided by EmilyStrikesAgain

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 814.2, Fat 43.7, SaturatedFat 16.4, Cholesterol 99.6, Sodium 849.8, Carbohydrate 64.4, Fiber 13.9, Sugar 1.6, Protein 43.4