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| Tasty chili that's ready in 30-40 minutes. | |||||
| Ingredients: | |||||
| 2 T | Extra-virgin olive oil | ||||
| 1 Lb | Lean ground beef | ||||
| 1/2 | Sweet onion, finely chopped | ||||
| 1 clove | Minced garlic | ||||
| 1 T | Chili Powder | ||||
| 1 tsp | Ground cumin | ||||
| 1 15 oz | Can black beans | ||||
| 1 15 oz | Can pinto beans | ||||
| 1 10 oz | Can tomatoes with green chilies | ||||
| Salt & pepper | |||||
| 1/2 C | Chopped fresh cilantro | ||||
| 12 oz | Pepper jack cheese, shredded | ||||
| 1 bag | Fritos or other corn chips | ||||
| Directions: | |||||
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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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