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Frito Pie
2
2
Tablespoon Vegetable oil
Cup Chopped onions
Salt; to taste
Cayenne pepper; to taste
2
1
2
Pound Beef bottom round; cut 1/2 cubes
Tablespoon Chili powder
Teaspoon Ground cumin
Crushed red pepper; to taste
2
2
3
1
2
2
1
1
6
1
Teaspoon Dried oregano
Tablespoon Chopped garlic
Cup Crushed tomatoes
/2 Cup Tomato paste
Cup Beef stock
Cup Canned dark−red kidney beans
Bag Frito Chips
−1/2 Cup Grated Monterey Jack cheese
Tablespoon Sour cream
Small Jar Jalapenos
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. Re−season 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. This recipe yields 6 to 8 servings.
Frito Pie
299
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