Tex Mex Corn Chip Chili

I find myself constantly saving new chili recipes to try then never getting around to making them because of the long ingredient lists. This recipe from the Rachael Ray magazine looked easy enough to make on a weeknight, with almost no chopping, and 3 cans of beans and tomatoes contributing a lot of the flavor. Chuck even said that he likes this better than my regular 6-Hour Chili, and while I don't necessarily agree with him, this one came close.

I used ground turkey instead of ground beef with great results, and I simmered it for about 45 minutes to thicken the sauce before adding the cilantro and cheese; but otherwise I followed the recipe exactly as it states. And if you aren't serving the whole pot of chili right away, I probably wouldn't add all the cheese it calls for, instead just add more cheese as you reheat it. This was delicious with sour cream and we dipped our corn chips instead of serving the chili over them. Hope you enjoy it as much as we did!

Tex-Mex Corn Chip Chili