Frito Pie Chili
This chili is intended for use in frito pie.
Source and licence
"Frito Pie Chili" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Frito_Pie_Chili, revision 4518788), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Frito_Pie_Chili&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518788
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by the source's category: Texas (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 Tbsp (30 ml) vegetable oil
- 2 cups (475 ml) chopped onions
- Salt
- Cayenne pepper
- 2 pounds (900 g) beef bottom round, cut into ½-inch (13 mm) cubes
- 1 tsp (5 ml) chili powder
- 2 tsp (10 ml) ground cumin
- Crushed red chile peppers
- 2 tsp (10 ml) dried oregano
- 2 Tbsp (30 ml) chopped garlic
- 3 cups (710 ml) crushed tomatoes
- ½ cup (120 ml) tomato paste
- 2 cups (475 ml) beef stock
- 1½ Tbsp (22 ml) masa
- 1½ Tbsp (22 ml) flour
Method
- In a large saucepan, heat the vegetable oil.
- When the oil is hot, add the onions and sauté 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, and beef stock.
- 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 stock pot.
- Slowly stir in the masa slurry and continue to cook for 30 minutes, stirring occasionally.
- Adjust salt, cayenne and other spices as needed.
- Keep warm until ready to use or serve.