Tex-Mex Corn Chip Chili

From Every Day with Rachael Ray March 2008

3 Tbsp EVOO
1 lb lean ground beef
½ sweet onion, finely chopped (about 1 cup)
1 clove garlic, finely chopped
1 Tbsp chili powder
1 tsp ground cumin
One 15oz can black beans
One 15oz can pinto beans
One 10oz can tomatoes with green chiles
Salt and pepper
½ C chopped cilantro
12oz pepper jack cheese, shredded (about 3 cups)
One bag (about 10oz) corn chips, such as fritos

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.
Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5-10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.