“Whether you call it a Frito pie, Frito boat, or a walking taco, a bag of corn chips filled with chili and cheese always sound like a good idea to me.”
Tip: This recipe works best if you use freshly ground ancho chilies, cumin and coriander*
Ingredients:
4 pounds boneless beef chuck, cut into 1/2 cubes
1 tablespoon ground coriander
3 tablespoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground cinnamon
2 tablespoon Mexican oregano
1 teaspoon dried thyme
4 tablespoon dried ancho chili powder
1 jalapeno, chopped with seeds(add another if you like it spicy)
1 12-ounce bottle dark beer
1 15-ounce can kidney beans
1 28-ounce can diced tomatoes in juice
2 medium onions, chopped
6 cloves garlic, minced
2 cups beef broth
2 teaspoon salt
Vegetable oil
Assembly:
1oz or 4oz bags of Frito chips
Scallions, thinly sliced
Guacamole
Tomatoes, diced
Grated cheddar cheese
Sour cream
Pickled Jalapeños
White onion, diced
Directions for chili:
In a large dutch oven over high heat, add 2 tablespoons of vegetable oil. Working in small batches add beef cubes to dutch oven and brown well on all sides. Once browned transfer beef to bowl with slotted spoon. Reduce to medium heat, add 1 tablespoon of oil. Add onion and cook until soft, about 8 to 10 minutes. Add garlic cook until fragrant. Add coriander, cumin, allspice, cinnamon, oregano and thyme, stir mixture for to minutes. Pour in beef broth, tomatoes, jalapeños, salt and pepper. Return brown beef to dutch oven, increase to high heat and bring to a boil. Decrease to low heat and let simmer for 3 hours covered, stirring occasionally. For best results after chili has cooked for 3 hours, let chili cool to room temperature covered. Then reheat. Chili is always better the next day!
Assembly:
Split Frito bags lengthwise down the middle. Top with generous ladle of chili. Then add whatever topping you like. Don’t be afraid to get creative. Grab a spoon and enjoy!
