Frito Pie
Ingredients
- 500 gGround beef 15% fat (fresh)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (pressed)
- 400 gRed bean (drained)
- 400 gRound tomato (diced)
- 150 gCheddar cheese (grated)
- 1 tbspHot pepper en poudre (to taste)
- 1 tspCumin ground
- 1 tspSmoked paprika
- 2 tbspSunflower oil
- 1 pinchGray sea salt
- 200 gCorn chips (Fritos style)
Method
A thick, steaming beef chili poured over crunchy corn chips. Melted cheddar coats the meat while the chili heat wakes up the palate.
- 1
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
Add the yellow onion and garlic. Lower the heat slightly. The onions should become translucent and soak up the meat fat without burning.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The chili keeps for 3 days in the fridge. Reheat in a saucepan before adding fresh chips.
