Frito Pie with Texas Chili
True Texas Chili full of beef and rich, slightly spicy, thick sauce. No beans! Serve over Fritos corn chips and top with cheese for an authentic Texan experience.
- Prep time
- 30 min
- Cook time
- 2 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon canola oil
- 2 lbs beef chuck roast, (cut into 1 inch cubes (extra fat removed))
- 2 lbs lean ground beef
- 1 white onion, (diced)
- 1 jalapeno, (seeded and diced)
- 3 cloves fresh garlic, (minced)
- 1-2 chipotle peppers in adobo sauce, (diced)
- 16 oz tomato sauce
- 3 oz tomato paste ((half a small can))
- 2 teaspoons ancho chili powder ((or regular chili powder))
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/8 teaspoon ground cinnamon
- 1 pinch ground cloves
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 28 oz Beef broth or stock
- 1/4 cup masa corn flour
- Original Fritos corn chips
- Shredded cheddar cheese
- White onion, diced
Instructions
- 1
Heat a large cast iron dutch oven or stock pot to medium-high. Add oil. Once pot is very hot, add cubed beef and brown on all sides. Remove beef from pot and set aside on a plate or bowl.
- 2
Add ground beef to pot then cook and crumble until browned. Drain grease if needed.
- 3
Add onion and jalapeno to ground beef and cook for 4-5 minutes. Add garlic and cook for 2 minutes.
- 4
Add beef cubes back to pan then add chipotles, tomato sauce, tomato paste, chili powder, cumin, oregano, cinnamon, cloves, salt and pepper. Stir to combine well.
- 5
Add beef stock and turn heat down to medium-low. Place a lid on the pot and let simmer for 2 hours. Stir occasionally.
- 6
20 minutes before serving, remove lid and stir in masa flour. Leave uncovered, but still simmering, until ready to serve.
- 7
Serve over corn chips and top with cheese and onions.