Wednesday, February 20, 2008

Tex-Mex Corn Chip Chili



This recipe comes from the March issue of Everyday with Rachael Ray. Apparently this was the 'winner' of some chili cookoff? Anyhow. It looked good, different from my existing recipes (one a classic tomato-based and one PUMPKIN ;) ) and VERY quick and easy. I made it tonight IN ADDITION to dinner. AND going to Target. AND Stop n Shop. Go me! I will be out of town fri - wed for business so I made a double batch of this and sampled some tonight, froze some, and left the rest for him to have for dinner when I am gone.

We both really liked this one! It had enough of a kick from the green chilis and the pepperjack that Ryan could taste the heat but not so much that I could not eat it. I really liked the creamy consistency from the pinto beans and thecheese, and the different-ness from standard tomato chilis. We both really liked it though, and when it was THAT easy and quick... well... its definitely on the list to make again :)


SERVES 6


Prep Time: 10 min (plus standing) Cook Time: 35 min


2 tablespoons extra-virgin olive oil
1 pound lean ground beef
1/2 sweet onion, finely chopped (about 1 cup)
1 clove garlic, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
One 15-ounce can black beans
One 15-ounce can pinto beans
One 10-ounce can tomatoes with green chiles
Salt and pepper
1/2 cup chopped cilantro
12 ounces pepper jack cheese, shredded (about 3 cups) (I doubled the recipe and used about 14 oz total of montery jack and pepper jack in combination and that was PLENTY)
One bag (about 10 ounces) corn chips, such as Fritos (I served our samples with them but IMO you can omit - and keep it healthier!)


1. In a Dutch oven (I just used a big stock pot since I dont have 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.

5 comments:

Megan said...

This looks really good and I always love Rachaels recipes. This weekend could be a chili weekend!

Kate said...

I love chili in the winter!

Jaime said...

i saw this recipe on another blog recently - glad to hear it gets another rave review!

annie said...

Mmmm, I LOVE chili. This looks awesome.

P.S. I tagged you!

Crista said...

Thanks so much for telling me about this one, it totally satisfied my pepper jack craving and my husband loved it!