Rachel Ray's beef and black bean chili & corn chip casserole

2 pds 90% lean ground beef
1 tvs evoo
salt/pepper
1 tbsp worcestershire sauce
1 med onion, finely chopped
4-6 cloves garlic, finely chopped
1 6z can sliced jalapeno peppers
2 1/2-3 tbsp chili powder
1 tbsp cumin
1 cup beef stock or broth
1 14 oz can diced stewed tomatoes
1 8oz can tomato sauce
2 15 oz cans black beans, drained
3 cups corn chips (fritos)
2 cups shredded montery jack cheese (I used reduced fat)
3 scallions, chopped

In a large, deep skillet or pot, brown ground beef in evoo over high heat. Season meat w/salt and pepper, then add Worcestershire sauce. When the meat is browned and crumbled, reduce heat to medium- high then add onion, garlic, and jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stri in broth adn scrape up pan drippings. Stir in diced tomatoes, tomato sauce, and black beans. When the mixture comes to a bubble, reduce heat and simmer 5 minutes.

Preheat broiler.

Transfer chili to a shallow casserole and top with corn chips and cheese. Melt cheese under broiler. Top casserole with scallions;serve.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user DANSNQUEEN.