A Texas Limo.
When I lived in Texas, Frito Pie was a staple at sporting events and fairs. A paper dish filled with Frito corn chips covered with spicy chili and a bunch of toppings such as cheddar cheese, sour cream and onion. Super stuff.
This is a fine version of Frito Pie. The chili is full of flavor. Feels like Texas. (It is REALLY HOT here today so it really does feel like Texas to me!)
Ingredients for the chili:
2 ½ lbs ground beef
3 Tbs olive oil
1 medium onion, finely chopped
8 cloves garlic, finely chopped
Kosher salt, to taste
2 Tbs ground cumin
2 Tbs chili powder
2 Tbs dried oregano
2 Tbs freshly ground black pepper
1 Tbs paprika
1½ tsp cayenne pepper
2 bay leaves
3 cups whole peeled canned tomatoes in juice, puréed (I used crushed tomatoes because I am lazy)
Ingredients to assemble:
1 10.5-oz. bag Fritos-brand corn chips
Shredded white and orange cheddar cheeses, sour cream, sliced jalapeños, minced red onion, sliced green onions, guacamole and cilantro leaves, to garnish
1. Make the chili: Brown beef in a 6-qt. saucepan or Dutch oven over medium-high heat. Drain beef in a colander, and return pan to heat with oil. Add onion, and cook, stirring, until caramelized, about 15 minutes. Add garlic, season with salt, and cook until garlic is soft and lightly browned, about 5 minutes. Add cumin, chili powder, oregano, pepper, garlic powder, paprika, cayenne, and bay leaves; stir for 1 minute. Add reserved beef, tomatoes, and 1½ cups water, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 45 minutes.
2. Divide chips among 6 serving bowls and top with some of the chili; garnish with your choice of toppings.
Recipe from Saveur.com
Private View is the perfect match up for Frito Pie. This is the new song from Cambridge, MA band Cuffs.
Tap your cowboy boots along to this catchy, guitary goodness.