More fun with Fritos

Oh Fritos, how I have underestimated you all these years. I always viewed you as a greasy snack chip that I had no interest in. But if only I had discovered your versatlity sooner. First, you dazzled me in Frito candy, and now you helped me create the most delicious chili I've made to date. In fact, I'm not sure I can ever enjoy chili WITHOUT Fritos again!

This recipe came from the March issue of Every Day with Rachael Ray. Two things make this stand out to me - one, of course, being the Fritos, and the other being the fact that the cheese is melted into the chili while it's still in the pot. The result is creamy and just delicious! As you can see, Joe and I were not the only ones unable to resist this chili.

Tex-Mex Corn Chip Chili

2 tablespoons extra virgin olive oil
1 lb lean ground beef
1/2 sweet onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 can (15 oz) black beans
1 can (15 oz) pinto beans (I used kidney beans)
1 (10 oz) can tomatoes with green chilis
Salt and pepper
1/2 cup chopped cilantro (I omitted)
12 ounces shredded pepper jack cheese (I used cheddar)
Fritos corn chips

In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occassionally, until thick, about 15 minutes. Season with salt and pepper.
Stir in the cilantro then top with cheese. Cover and let stand until cheese melts, about 5 to 10 minutes. Place a handful of Fritos in each bowl and top with chili.