This may well be Anita’s favorite chili. I have to admit, it’s mighty good. This quick fix Tex-Mex corn chip chili is definitely quick fix. The only way you could make a chili any quicker is if the entire dish came out of a single can. Served over crunchy corn chips, it has all you need in a no-time-to-waste chili. Beans, beef, tomatoes, chiles, and cilantro. Oh and a bit of cheese.
I prefer fire-roasted green chiles any time a recipe calls for green chiles. The roasting adds a nice caramelized flavor and texture. Same goes for canned tomatoes, I prefer fire-roasted.
For a little kick use spicy pinto beans instead, substitute pepper jack cheese, and add in a minced roasted jalapeno.
- 1 pound ground beef
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 (15 ounce) can black beans, undrained
- 1 (15 ounce) can pinto beans, undrained
- 1 (10 ounce) can tomatoes with green chilies, undrained
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 3 cups Monterey Jack cheese, plus more for garnish
- Fritos (I used Chili Cheese Fritos)
- Crumble the beef into a large pot or Dutch oven over medium-high heat and cook until browned.
- Add the onion, garlic, chili powder and cumin and cook, stirring, for 5 minutes.
- Add the undrained beans, tomatoes and chiles. Stir and bring to a simmer, cooking for 15 minutes.
- Season and then stir in the cilantro and cheese. Reduce heat to low and stir until the cheese is melted.
- Serve over corn chips topped with more cheese and cilantro.