Go Back
–+ servings
Print
Frito pie with one-hour Texas chili | Homesick Texan

Frito pie with one-hour Texas chili

Cook Time 1 hour 30 minutes
Servings 8
Author Lisa Fain

Ingredients

Ingredients for the one-hour Texas chili:

  • 6 dried ancho chiles, stems and seeds removed
  • 2 dried morita chiles, stems and seeds removed
  • 1 tablespoon vegetable oil
  • 1 medium-yellow onion, diced
  • 4 cloves garlic, diced minced
  • 4 pequin chiles
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • Pinch ground clove
  • Pinch ground allspice
  • 5 cups water
  • 2 pounds ground beef
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons corn meal or masa harina (optional, but will thicken chili if needed)
  • 1 tablespoon freshly squeezed lime juice

Ingredients for the Frito pies:

  • 4 cups of Fritos
  • 1 cup shredded cheddar cheese, for serving
  • 1/4 cup of diced onions, for serving
  • Sliced jalapeños, for serving

Instructions

  1. In a large skillet, heat the ancho and morita dried chiles on medium-high heat for a minute, turning once. Fill the skillet with water, and just as it begins to steam, turn off the heat and let the chiles soak until rehydrated, about 30 minutes.

  2. In a Dutch oven, heat the vegetable oil on medium low and while stirring occasionally cook the onions until translucent, about 5 minutes. Throw in the garlic and cook for 30 seconds. Place the cooked onion and garlic into a blender. Turn off the heat.
  3. Drain the chiles from the soaking water and add them to the blender along with the chile pequin (you don’t need to pre-soak these little chilis). Add the cumin, oregano, clove, allspice, and 1 cup of water. Blend until smooth.
  4. Blend the ground beef with the salt and pepper, then form the meat into little balls, about the size of a 1/2-inch marble. (This does not need to be perfect, so don’t spend too much time doing this. The purpose is to emulate chili chuck, a very coarse grind of beef sold in Texas)

  5. On medium heat, cook the beef while stirring occasionally, until lightly browned all over, about 10 minutes. Add the chile puree and the remaining 4 cups of water, heat on high until boiling and then simmer uncovered on low heat for 45 minutes, stirring occasionally.

  6. After 45 minutes, taste and adjust the seasonings adding more salt as desired. Also, if the chili isn’t thick enough for you, slowly stir in the masa harina. Add the lime juice and then cook for 10 more minutes.

  7. To make the Frito pies, divide the Fritos between 4 to 8 bowls and ladle over them the chili. Top with the cheddar, diced onions, and jalapeños.