Sunday, March 7, 2010

Frito Chili Pie

Frito Chili Pie

This recipe is from one of my favorite cookbook authors, Rebecca Rather, better known as the “Pastry Queen”. If you don’t own any of her 3 cookbooks you should order one right now then come back and read the recipe. She is a Texan and I guess I feel a kindred spirit because I am a Californian. We love our Mex-Tex food. I love her tortilla soup and this is a really good authentic chili. It is typically served in the opened frito bag which is fun for kids but I find the inside of the bag is a little metallic. I did not have to feed an army so I halved the recipe.

This is from The Pastry Queen Christmas.


2 Slices applewood smoked bacon

4 individual size frito pakages

1 pound ground sirloin

1 and 1/2 cups beef stock

15 oz. can tomato puree

1 small onion diced

4 cloves garlic mined

1 and 1/2 ounces bittersweet chocolate, broken into medium pieces

1 poblano chili

1 dried Anaheim Chili

1 chipolte chili, dried

2 tblsp chili powder

1 tsp oregano, dried

1 and 1/2 tsp kosher salt

1/2 tsp cayenne pepper

1 tsp red pepper flakes

tabasco sauce, 1/4 tsp

1 tblsp masa harina plus water to form a paste

for garnish: diced red onion, cheddar cheese shredded, and sour cream


Preheat the oven to 350 degrees. On a foil lined baking sheet, place the three peppers and bake for 10 mins. Remove and take off stems and take out seeds. Place in food processor and grind peppers.

Using a large heavy bottomed saute pan, cook the bacon until it renders most of its fat.

Next add the onion and garlic and cook with the bacon until soft, about 10 mins. Now remove the bacon slices. (keep for some other yummy dish...only the bacon fat is needed for this dish). Now add the beef and brown. Remove excess grease and add

everything but the tomato puree, stock, and masa harina. Stir until all of the spices are incorporated . Now add the tomato puree and the beef stock. simmer uncovered for at least one hour. When ready to serve, add the masa harina paste and simmer for 10 mins. Serve over fristos (in or out of the bag) and top with red onions, cheddar cheese and sour cream.

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