Quick Fix Tex-Mex Corn Chip Chili

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.
Quick Fix Tex-Mex Corn Chip ChiliI 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. Both make this quick fix Tex-Mex corn chip chili fantastic.

For a little kick use spicy pinto beans instead, substitute pepper jack cheese, and add in a minced roasted jalapeno.

Also try my Tex-Mex bacon cheeseburgers.

Quick Fix Tex-Mex Corn Chip Chili

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.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 624kcal

Ingredients

  • 1 pound ground beef
  • 1 small onion finely chopped
  • 1 clove garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 15 ounce black beans undrained
  • 1 15 ounce pinto beans undrained
  • 1 10 ounce tomatoes with green chilies undrained
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup cilantro chopped, plus more for garnish
  • 3 cups Monterey Jack cheese plus more for garnish
  • Fritos I used Chili Cheese Fritos

Instructions

  • 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.

Nutrition

Calories: 624kcal | Carbohydrates: 4g | Protein: 41g | Fat: 49g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 567mg | Potassium: 477mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1396IU | Vitamin C: 2mg | Calcium: 678mg | Iron: 4mg

Nutritional values are approximate.

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