Tex-Mex Corn Chip Chili

Tex-Mex Corn Chip Chili
  • Cook Time
  • Prep Time
  • 6Servings


  • 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


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.