Fritos Pie with Texas-Style Chili

Name: Fritos Pie with Texas-Style Chili
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 6-8
Ingredients: 2 tablespoons vegetable or olive oil; 4 ½ - 5 lbs beef chuck roast, sliced into 2-2 ½ inch cubes; 2 tablespoons tomato paste; ⅓ cup plus 2 tablespoons Thundering Longhorn seasoning; 2 tablespoons ground New Mexico chile powder; 2 medium white onions, chopped; One 12-oz can of beer (such as Mexican lager); 4 cups low-sodium beef broth; Grated Cheddar cheese (we like sharp or extra sharp); Chopped onion (red or white); Fritos or your favorite corn chips; Sour cream or Mexican crema; Sliced jalapeños or serranos (fresh or pickled); Hot sauce; Fresh cilantro

This classic Game Day favorite is even more enticing when it’s prepared with a rich, robust Texas-style chili (made with cubes of chuck roast instead of ground meat). For the richest results, it’s important to brown the beef before it joins the other ingredients in a slow cooker for an unattended simmer. You can serve the chili in individual bags of corn chips, shallow bowls, or family-style, from a large platter or baking dish. Customize with as many toppings as you please–though a pile of shredded Cheddar and chopped onion are essential.

Fritos Pie with Texas-Style Chili

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Servings

6-8

Prep Time

25 minutes

Cook Time

6 hours

The beef will be tender in six hours, but it’s ideal to make this recipe a day in advance, so the flavors can meld, and to make it easier to remove the congealed fat from the surface of the mixture. Shredding half the beef before serving will help create a thicker, luxurious texture.

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Ingredients

2 tablespoons vegetable or olive oil
4 ½ - 5 lbs beef chuck roast, sliced into 2-2 ½ inch cubes
2 tablespoons tomato paste
⅓ cup plus 2 tablespoons Thundering Longhorn seasoning
2 tablespoons ground New Mexico chile powder
2 medium white onions, chopped
One 12-oz can of beer (such as Mexican lager)
4 cups low-sodium beef broth

For serving

Grated Cheddar cheese (we like sharp or extra sharp)
Chopped onion (red or white)
Fritos or your favorite corn chips
Sour cream or Mexican crema
Sliced jalapeños or serranos (fresh or pickled)
Hot sauce
Fresh cilantro

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Directions

Heat the oil in a large Dutch oven over medium-high heat. When the oil is hot and shimmering, brown the beef (in two batches, to avoid overcrowding the pot) until it’s deeply browned on all sides. Transfer the meat to a slow cooker and repeat with remaining beef.
Add the tomato paste, Thundering Longhorn, and New Mexico chile powder to the slow cooker and use a spatula to combine, lightly stirring until the paste is distributed and the meat is coated with the spices.
Add the onion, beer, and beef broth to the meat mixture, cover, and then cook on low for 6 hours (stirring the chili every couple of hours) until the meat is very tender.
Allow the chili to cool briefly, and then use two forks to shred half of the meat–this will help the chili thicken overnight.
When you’re ready to serve, ladle the chili over corn chips and top with shredded cheese, onion, and the other toppings of your choice.