Frito Pie

A thick, steaming beef chili poured over crunchy corn chips. Melted cheddar coats the meat while the chili heat wakes up the palate.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 871
• Protein: 62 g
• Carbs: 52 g
• Fat: 42 g

Ingredients

• 500 g Ground beef 15% fat ( fresh )
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( pressed )
• 400 g Red bean ( drained )
• 400 g Round tomato ( diced )
• 150 g Cheddar cheese ( grated )
• 1 tbsp Hot pepper en poudre ( to taste )
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 200 g Corn chips (Fritos style)

Instructions

1. Sear the meat

   Heat sunflower oil in a skillet. Add the ground beef. The meat should sizzle and develop a deep brown crust, not boil in its juice. Break up the chunks with a wooden spoon.

2. Sweat the onions

   Add the yellow onion and garlic. Lower the heat slightly. The onions should become translucent and soak up the meat fat without burning.

3. Simmer the chili

   Pour in the tomatoes, chili powder, cumin, and paprika. Add the drained kidney beans. Simmer on low heat until the sauce coats the back of a spoon and is thick and smooth.

4. Assemble and melt

   Place the corn chips at the bottom of a dish. Pour the piping hot chili over them. Sprinkle generously with grated cheddar. The cheese should melt and become stringy immediately.

Chef's tips

• Only assemble with chips at the very last second so they stay perfectly crunchy under the chili.
• The secret is in the reduction: the chili shouldn't be a soup, but a thick sauce that clings to the chips.

Storage

The chili keeps for 3 days in the fridge. Reheat in a saucepan before adding fresh chips.