Tex-Mex Corn Chip Chili Alicia Wilson   From Every Day with Rachael Ray March 2008 SERVES 6 Prep Time: 10 min (plus standing) Cook Time: 35 min 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.

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