Darn Good Chili

The weather has turned cold and it is that time of year for comfort food. I have had this chili recipe for a while and have been waiting for a cold day to try it. I really liked it-especially the cilantro! I added a bit more cilantro and cut back on some of the cheese. I will be making this recipe a lot more this fall and winter!Tex-Mex Chili

adapted from Rachael Ray

1 lb lean ground beef (I used ground turkey)

1/2 sweet onion, finely chopped, about 1 cup

1 clove garlic, finely chopped

1 tbsp chili powder

1 tsp cumin

1 (15 oz) can pinto beans

1 (15 oz) can black beans

1 (10 oz) can tomatoes with green chilies

1/2 cup chopped cilantro

12 oz pepper jack cheese, shredded about 3 cups

1 bag corn chips

In a dutch oven or large pot, add beef and cook for 5 minutes. Add the onions, garlic, chili powder and cumin and cook over med-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, about 15 minutes, until thick. Season with salt and pepper. Stir in cilantro, then top with cheese, cover and let stand until cheese is melted, 5-10 minutes. Place a handful of corn chips in each of 4 bowls. Top with chili and serve.

Serves 6