Frito Pie

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oil in a large pot over medium-high heat. Cook the beef for 8 minutes, breaking it up, until browned. Add the onion and cook for 5 minutes more.

   Mark done Start 8 min timer

2. Stir in the garlic, chili powder, cumin, paprika and oregano and cook for 1 minute.

   Mark done Start 1 min timer

3. Add the tomatoes, tomato paste, stock, beans and salt. Bring to a simmer and cook, uncovered, for 25 to 30 minutes, stirring now and then, until thick.

   Mark done Start 25 min timer

4. Divide the corn chips among 4 bowls.

   Mark done

5. Ladle the hot chili over the chips and scatter with the cheese and red onion.

   Mark done

6. Top with sour cream and jalapeños and eat straight away, while the chips still have some crunch.

   Mark done

Chef’s Tips

• Make the chili thick. Loose chili turns the chips to mush.
• Assemble at the table, one bowl at a time. Chips left under chili go soft.
• Use thick, sturdy corn chips. Thin tortilla chips collapse.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Pickled jalapeños
• Cold lager
• Coleslaw

Storage & Reheating

Keep the chili in the fridge up to 4 days and freeze for 3 months. Assemble just before serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.