Frito Pie Recipe with 1 hour Texas Chili
Frito Pie is a Texas delicacy, popular at county fairs and considered good tail-gaitin' eats. This Frito Pie recipe an easy treat to make - a 10 minute prep and then let the delicious texas chili simmer an hour on the stove. Rip open a package of Fritos, pour it on and eat straight out of the bag.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 6 dried ancho chilies (stems and seeds removed)
- 2 dried chipotle chilies (stems and seeds removed)
- 1 tbsp cooking oil (bacon grease or lard)
- 1 onion (roughly chopped)
- 4 garlic cloves (chopped)
- 4 dried pequin chilies
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground clove
- 1/2 tsp ground cinnamon
- 2 tsp kosher salt (1 teaspoon table salt
- freshly ground black pepper
- 2 lb ground beef
- 2 tbsp lime juice
- 2 big bags Fritos or individual snack-sized Fritos (at least for each person)
- 8 oz shredded cheese
Instructions
- 1
a bowl, soak the ancho and the chipotle chilies in 1 cup of hot water for 10 minutes.
- 2
In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the onions and brown for 3 minutes. Throw in the garlic and cook for another 30 seconds. Place the onions and garlic in the blender.
- 3
Add the soaking chiles with the water into to the blender. Add in the pequin chilies (no need to soak these). Add in cumin, oregano, clove, cinnamon, salt, pepper. Blend until smooth.
- 4
In the same large pot (as step 2) - cook the ground beef, stirring occassionally until lightly browned, about 5 minutes. Add the chili puree and 4 cups of water. Bring to a boil then turn the heat to low and simmer uncovered for 45 minutes, stirring occassionally.
- 5
Taste and adjust seasonings, if needed. (At this step I added an additional teaspoon of kosher salt and more black pepper). Stir in lime juice. Serve over Fritos and top with shredded cheese.