Serves 8
70 min
Frito Pie with 1 Hour Texas Chili
Recipe GLPR171ccabb562983
A bold and quick Texas-style chili loaded with dried chilies, warm spices, and ground beef served over crispy Fritos corn chips and topped with melted cheese. This streamlined version comes together in about an hour with deep, layered flavor from roasted dried peppers, cumin, and a hint of cinnamon and clove. The lime juice adds brightness to this comfort food classic.
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Ingredients
4 dried pequin chilies
6 dried ancho chilies, stems and seeds removed
2 dried chipotle chilies, stems and seeds removed
1 tablespoon cooking oil, bacon grease, or lard
1 large onion, roughly chopped
4 garlic cloves, minced
2 pounds ground beef
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground clove
1/2 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons fresh lime juice
4 cups water
2 large bags Fritos corn chips or individual snack-sized Fritos bags (at least one per serving)
8 ounces shredded cheddar cheese
Directions
In a small bowl, pour 1 cup of hot water over the ancho and chipotle chilies. Let them soak for 10 minutes to soften them and release their flavors.
While the chilies soak, heat the cooking oil in a large pot or Dutch oven over medium heat until shimmering.
Add the chopped onion to the hot oil and cook, stirring occasionally, for 3 minutes until the onion softens and begins to brown at the edges. Add the minced garlic and cook for 30 seconds more, stirring constantly, until fragrant.
Transfer the cooked onion and garlic to a blender.
Add the soaked ancho and chipotle chilies along with their soaking liquid to the blender.
Add the pequeño chilies (which do not need to be soaked) to the blender along with the cumin, oregano, ground clove, cinnamon, kosher salt, and black pepper.
Blend all ingredients until completely smooth, about 1-2 minutes, stopping to scrape down the sides as needed.
Return the now-empty pot to medium heat. Add the ground beef and cook, breaking it apart with a spoon and stirring occasionally, until it is no longer pink and lightly browned, about 5 minutes. Drain any excess fat if desired.
Pour the chili puree into the pot with the ground beef and stir well to combine. Add 4 cups of water and stir until the mixture is consistent.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until the chili has thickened and the flavors have melded together.
Taste the chili and adjust seasonings as needed, adding more salt and black pepper if desired. Stir in the fresh lime juice until fully incorporated.
To serve, place a handful or bag of Fritos corn chips in a bowl or plate for each person. Pour a generous portion of hot chili over the chips and top with a handful of shredded cheddar cheese.
