medtran49
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We made this back at the end of January 2020 and I didn't take a picture of it for some reason. It was delish though!
You can make a portable version by emptying out a bag of Fritos, then layering the chips, chili, cheese, and garnishes to refill the bag. You can use the big bags for 2 or 3 people or use the small individual bags.
Frito Pie
Serves 4, may be doubled easily
4 cups corn chips (Fritos)
4 cups West Texas Chili (see below)
1 cup/4 oz shredded sharp Cheddar cheese
1/4 cup diced white onion
Garnishes: sour cream, sliced fresh jalapeño peppers
Spoon 1 cup West Texas Chili into 4 oven safe individual serving dishes. Top with 1 cup of corn chips. Sprinkle each dish with 1 tablespoon diced onion and 1/4 cup Cheddar cheese . Place under broiler to melt cheese. Top with desired toppings and serve.
West Texas Chili
1 large onion, diced
1/8 cup vegetable or canola oil
3 garlic cloves, finely minced
1 pound ground round
1/2 Tbsp salt
1-1/2 Tbsp ancho chile powder
1 Tbsp ground cumin
1/2 Tbsp paprika
1/2 can (6-oz.) tomato paste
1 (14.5-oz.) can diced tomatoes
3/4 cup amber ale beer
1/2 cup beef stock
1 Tbsp masa harina (corn flour)
Using a large Dutch oven type pan, over medium-high high heat, add the oil and diced onion, saute about 7 minutes or until translucent. Add minced garlic, and cook 1 minute. Add beef and cook, stirring often, about 6 minutes, until meat is crumbly and brown. Drain if needed, leaving 2 tablespoons drippings in Dutch oven.
Stir in salt, ancho chile powder, ground cumin, and paprika; cook 2 minutes. Stir in tomato paste and cook for a minute or 2. Stir in diced tomatoes.
Add half of beer and beef stock, cover and simmer 20 minutes, stirring occasionally. Add remaining beer and 1/4 cup water, cover and simmer 30 minutes, stirring occasionally.
Stir in masa; cook 10 minutes. Add additional water if necessary to make a nice thick chili.
You can make a portable version by emptying out a bag of Fritos, then layering the chips, chili, cheese, and garnishes to refill the bag. You can use the big bags for 2 or 3 people or use the small individual bags.
Frito Pie
Serves 4, may be doubled easily
4 cups corn chips (Fritos)
4 cups West Texas Chili (see below)
1 cup/4 oz shredded sharp Cheddar cheese
1/4 cup diced white onion
Garnishes: sour cream, sliced fresh jalapeño peppers
Spoon 1 cup West Texas Chili into 4 oven safe individual serving dishes. Top with 1 cup of corn chips. Sprinkle each dish with 1 tablespoon diced onion and 1/4 cup Cheddar cheese . Place under broiler to melt cheese. Top with desired toppings and serve.
West Texas Chili
1 large onion, diced
1/8 cup vegetable or canola oil
3 garlic cloves, finely minced
1 pound ground round
1/2 Tbsp salt
1-1/2 Tbsp ancho chile powder
1 Tbsp ground cumin
1/2 Tbsp paprika
1/2 can (6-oz.) tomato paste
1 (14.5-oz.) can diced tomatoes
3/4 cup amber ale beer
1/2 cup beef stock
1 Tbsp masa harina (corn flour)
Using a large Dutch oven type pan, over medium-high high heat, add the oil and diced onion, saute about 7 minutes or until translucent. Add minced garlic, and cook 1 minute. Add beef and cook, stirring often, about 6 minutes, until meat is crumbly and brown. Drain if needed, leaving 2 tablespoons drippings in Dutch oven.
Stir in salt, ancho chile powder, ground cumin, and paprika; cook 2 minutes. Stir in tomato paste and cook for a minute or 2. Stir in diced tomatoes.
Add half of beer and beef stock, cover and simmer 20 minutes, stirring occasionally. Add remaining beer and 1/4 cup water, cover and simmer 30 minutes, stirring occasionally.
Stir in masa; cook 10 minutes. Add additional water if necessary to make a nice thick chili.
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(walking taco) and is a staple of every county fair and outdoor festival.
