It's Fall-ish Today-So That Means Chili!

Here's our favorite chili recipe, from Everyday with Rachael Ray magazine. Why is in this in "Life With Boys?" Well, all the boys will eat it. It's safe for Bryce (minus cheese, of course) and Brett can pick out what he doesn't like.

I make a double recipe and use 1lb ground turkey and 1lb ground beef. I omit the oil, use double the onion and 6+ cloves of garlic. It's nice with a little sliced avocado on top, too. Freezes well, too.

2 tablespoons extra-virgin olive oil
1 pound lean ground beef
1/2 sweet onion, finely chopped (about 1 cup)
1 clove garlic, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
One 15-ounce can black beans
One 15-ounce can pinto beans
One 10-ounce can tomatoes with green chilies
Salt and pepper
1/2 cup chopped fresh cilantro
12 ounces pepper Jack cheese, shredded (about 3 cups)
One bag (about 10 ounces) corn chips, such as Fritos

Directions:
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 mediumlow 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.