American · Dinner
Frito Pie
Walking Chili
Ground beef simmered with onion, garlic, tomato, kidney beans and a chili-cumin-paprika spice base until thick, then spooned over corn chips and topped with sharp cheddar, raw onion and jalapeno. A Tex-Mex handheld chili eaten straight from the layered crunch.
$4
15 minsPrep
45 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
868Calories
47.4gProtein
52.5gFat
52.1gCarbs
7.7gSugar
11.5gFiber
806mgSodium
184mgChol
17.9gSat Fat
618mgPotassium
312mgCalcium
4.2mgIron
1.8mcgVitamin B12
22mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
sweet-heat
cheat-day
hidden-gems
gluten-free
Instructions
1
Prep
Dice the onion, mince the garlic, and set aside 2 tbsp raw onion and jalapeno slices as toppings. Grate the cheddar.
2
Sear
Heat vegetable oil in a heavy saucepan over medium-high and brown the ground beef 5 to 6 minutes, breaking it up until no pink remains.
3
Bloom
Add diced onion and garlic and cook over medium 4 minutes, then stir in chili powder, cumin and smoked paprika and cook 1 minute until fragrant.
4
Simmer
Add canned tomatoes, tomato paste, kidney beans and beef stock, then simmer over medium-low 25 minutes, stirring occasionally, until the chili thickens and no liquid pools.
5
Plate
Spread corn chips in a bowl, ladle the hot chili over, then scatter cheddar, raw onion and jalapeno on top and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground beef
- 1 cup150g onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp chili powder
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 9 oz130g, half a 15 oz can kidney beans, drained
- 2 tbsp2 tbsp tomato paste
- 2/3 cup160ml beef stock
- 4.2 oz120g corn chips
- 2.8 oz80g sharp cheddar cheese
- 4 tbsp40g onion, to finish
- 1 oz30g jalapeno
- 2 tbsp2 tbsp vegetable oil
