Sunset Magazines Frito Pie Food

FRITO PIE

Steps:

• In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the beef , chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and flour together with a little liquid from the stockpot. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

SUNSET MAGAZINE'S FRITO PIE

Steps:

• In a pan over medium-high heat, stir ground beef, garlic powder and 1 teaspoon salt until beef is crumbly and well browned, 6 to 8 minutes.
• With a large slotted spoon, push beef mixture to one side of pan and tilt pan so liquid runs to opposite side.
• Stir flour into liquid until well blended, then mix with beef mixture.
• Add 2 cups water, black beans (or kidney beans) if using, and dried chilies; stir until mixture boils and thickens, about 8 minutes.
• Spread about 1/3 cup of Fritos in each of six individual sized bowls and sprinkle chopped onion equally on top.
• Divide chili equally among the bowls and top with cheese, lettuce and tomato.
• Add more salt to taste if desired.
• NOTE: For large party gatherings, I usually triple the recipe and prepare this buffet style for each person to "build your own" Frito Pie. For diehards, you must have sliced fresh jalapenos as a garnish, too!