Tex-Mex Corn Chip Chili

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. 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. 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.