Tex-Mex Corn Chip Chili

March 2008
Tex-Mex Corn Chip Chili

by 51 people

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Makes: 6 servings

Prep: 10 mins

Cook: 35 mins

  • 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
  • 1 15 ounce can  black beans
  • 1 15 ounce can  pinto beans
  • 1 10 ounce can  tomatoes with green chilies
  • Salt and pepper
  • 1/2 cup chopped fresh cilantro
  • 12 ounces pepper Jack cheese, shredded (about 3 cups)
  • 1 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 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 4 bowls. Top with the chili and serve.
Tip Spice it up
  • Add a finely chopped jalapeno.