Tex-Mex Corn Chip Chili

• 2 tablespoons extra virgin olive oil
• 1 lb lean ground beef
• 1/2 sweet onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (15 ounce) can black beans
• 1 (15 ounce) can pinto beans
• 1 (10 ounce) can tomatoes and green chilies
• salt and pepper, to taste
• 1/2 cup chopped fresh cilantro
• 12 ounces monterey jack pepper cheese, shredded
• 1 (10 ounce) bag corn chips, such as Fritos

1. 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 medium-low 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.
2. 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.

extra virgin olive oil, lean ground beef, sweet onion, garlic, chili powder, ground cumin, black beans, pinto beans, tomatoes, salt, fresh cilantro, pepper cheese, corn chips

Taken from www.food.com/recipe/tex-mex-corn-chip-chili-288989 (may not work)