Thursday, September 17, 2009
Tex-Mex Corn Chip Chili
2 tablespoons extra-virgin olive oil
1 pd. lean ground beef
1/2 sweet onion, finely chopped (about 1 cup)
1 clove garlic, finely chopped
1 tablespoon chili powder
1 tsp. ground cumin
One 15-ounce can black beans
One 15-ounce can pinto beans
One 15-ounce can tomatoes with green chiles
Salt & Pepper
1/2 cup chopped cilantro
12 ounces pepper jack cheese, shredded (about 3 cups)
One bag (about 10 ounces)corn chips,such as fritos
~In a dutch oven, heat the olive oil over medium-high heat. Add the beef and cook 7 minutes. Add the oinon,garlic,chili powder & cumin & 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.
~Stir in the cilantro, then top with cheese, cover & let stand until the cheese melts, 5 to minutes. Place a handful of corn chips in each of 4 bowls. Top with chili and serve.
Oh were to start on the changes. First we do not own a dutch oven. I have no clue what one even is and I haven't had the time(lol)well mainly I don't think about it till it's to late to goggle what it is. In that case I cooked the meat like it said. I then mixed all the ingredients it calls for in a big pot added the meat and let it simmer all day on very low. Would of put it in a crock pot but thats a whole other story. I also added a can of chili beans & the topping was left over from the Mexicali Chicken recipe I will put up soon. It made it yummy!