Tex-Mex Chili

I'm pretty sure this is my favorite chili.  After Thanksgiving dinner and eating leftovers, this meal was a pleasant alternative.   I've made it several times, and always get rave reviews.  I have mixed feelings about Rachel Ray, but I have to give her credit for coming up with a few staple recipes.  This recipe calls for ground beef, but ground turkey could be a good replacement as well.  The original recipe calls for Corn Chips (Fritos), which tastes good (and salty).  I usually have tortilla chips on hand, so often use them instead.   Makes 6 servings.

Tex-Mex Chili
Adapted from Rachel Ray Magazine, http://www.rachelraymag.com/
2 Tbsp. olive oil
1 lb. lean ground beef
1 cup yellow onion, chopped
1 clove garlic, chopped
1 Tbsp. chili powder
1 tsp. ground cumin
15 oz. can black beans
15 oz. can pinto beans
10 oz. can tomatoes with green chiles
salt and pepper to taste
1/2 cup chopped cilantro
2 cups shredded pepper jack cheese
Tortilla chips

Optional toppings:
avocado, diced, salted, and sprinkled with lime juice
sour cream

In a Dutch oven or large stockpot, heat the oil over medium-high heat.  Add the ground beef and cook for about 7 minutes.  Add the onion, garlic, chili powder and cumin.  Lower the heat to medium-low and cook for 5 minutes.  Add the beans, with their liquid, and the tomatoes with green chiles.  Simmer about 15 minutes, stirring occasionally, until chili is thick.  Season with salt and pepper. 

Stir in the cilantro, top with cheese, and let stand until the cheese melts, about 5 minutes. 

Serve chili topped with chips, avocado, and sour cream (if desired).  YUM!


My little guy had his first skiing weekend of the season.  He is stoked:)