Monday, October 24, 2011

National Chili Month

Chili is one of our favorite meals for fall and winter. While looking for a new chili recipe I learned that October is National Chili Month, did you know that?  I would normally make it for football Sunday dinner, but the Ravens are playing on Monday, so guess what's for dinner tonight!

I found this recipe on Everyday With Rachel Ray magazine a couple years ago.  I tried it and it became another recipe for my magazine recipe binder.


Tex-Mex Corn Chip Chili

INGREDIENTS

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 chilies
Salt and pepper
1/2 cup chopped fresh cilantro
12 ounces pepper Jack cheese, shredded (about 3 cups)
One bag (about 10 ounces) corn chips, such as Fritos

DIRECTIONS:

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 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.

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.

Do you have a special chili recipe?




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