Frito Pie (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Ingredients:
2 tablespoons vegetable oil |
2 cups chopped onions |
salt |
cayenne |
2 pounds beef bottom round, cut into 1/2-inch cubes |
1 tablespoon chili powder |
2 teaspoons ground cumin |
crushed red pepper |
2 teaspoons dried oregano |
2 tablespoons chopped garlic |
3 cups crushed tomatoes |
1/2 cup tomato paste |
2 cups beef stock |
2 cups canned dark red kidney beans |
1 1/2 tablespoons masa |
1 1/2 tablespoons all-purpose flour |
1 bag frito chips |
1 1/2 cup grated monterey jack cheese |
6 tablespoons sour cream |
1 small jar of jalapenos |
Directions:
1. 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.
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