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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The winning recipe from a Rachael Ray Magazine chili cook-off! Ingredients:
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 |
Directions:
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.
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