Frito Pie

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  • Total: 2 hr
  • Prep: 10 min
  • Cook: 1 hr 50 min
  • Yield: 6 to 8 servings
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Ingredients

2 tablespoons vegetable oil

2 cups chopped onions

Salt

Cayenne

2 pounds beef bottom round, cut into 1/2-inch cubes

1 tablespoon chili powder

2 teaspoons ground cumin

Crushed red pepper

2 teaspoons dried oregano

2 tablespoons chopped garlic

3 cups crushed tomatoes

1/2 cup tomato paste

2 cups beef stock

2 cups canned dark red kidney beans

1 1/2 tablespoons masa

1 1/2 tablespoons all-purpose flour

1 bag Frito Chips

1 1/2 cup grated Monterey Jack cheese

6 tablespoons sour cream

1 small jar of jalapenos

Directions

  1. In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the beef , chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and flour together with a little liquid from the stockpot. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.