Tuesday, October 6, 2009

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

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