Frito Pie

Ingredients

• 4 individual bags corn chips, 2 oz each, or 8 cups from a large bag
• 1 1/2 lb ground beef, 85/15
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne
• 1 1/2 teaspoons kosher salt
• 2 tablespoons masa harina
• 1 can tomato sauce, 8 oz
• 1 1/2 cups beef broth
• 2 cups shredded sharp cheddar
• 1/2 cup finely diced white onion
• 1/3 cup sliced pickled jalapenos

Before you cook

• Chop the yellow onion and mince the garlic.
• Finely dice the white onion for topping.
• Shred the cheddar.
• Stir the masa harina into 1/4 cup water to make a smooth slurry.

Steps

1. Brown the ground beef in a heavy skillet over medium-high heat for 8 minutes, breaking it into fine crumbles.
2. Add the chopped yellow onion and cook 5 minutes until translucent.
3. Stir in the garlic, chili powder, cumin, oregano, cayenne and salt and cook 1 minute so the spices bloom in the fat.
4. Pour in the tomato sauce and beef broth and bring the chili to a boil.
5. Lower the heat and simmer uncovered for 20 minutes, stirring occasionally.
6. Whisk in the masa slurry and cook 5 minutes more, until the chili is thick enough to sit on a chip without running off.
7. Split the corn chip bags open lengthwise, or divide the chips among four shallow bowls.
8. Ladle the hot chili directly over the chips.
9. Cover each portion with cheddar while the chili is still steaming so the cheese melts.
10. Finish with diced white onion and pickled jalapenos and eat immediately, before the chips soften.