Frito Pie Chili

May 26, 2024
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Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: 8-10
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First things first: The prep

A secret to what makes my food so tasty is that I try my best to use fresh ingredients. I avoid canned or highly processed food, the only acception to this rule is I do use tomato paste. However, only until I learn how to make my own. I will admit at first this transition seemed painful and time consuming. However, the benefits quickly outweighed the little bit of extra time it takes to make everything from scratch. I noticed how much better I felt without all the extra preservatives in canned goods, yes even organic ones. The hubs and I noticed how energized we felt when eating more pure foods. So I highly recommend you give this a try- you just might be so happy that you did!

The Beans

I use my good ole’ Insta Pot so that I can make creamy tender beans in about 45 minutes. This not eliminates the need for canned goods but it also is more cost effective to buy organic dry beans than canned. I put my beans on the at the very start of prep. You can also make these ahead of time and freeze them in quart or gallon size ziplock bags.

The process is very simple. Place 32 oz of dry beans into the insta pot, cover with water so there is about 4-5 inches of water over the bean line. Its approximately 7 cups of water. Sprinkle in some cumin, salt and chili powder. Close the lid and select “chili/beans”. Once it comes to pressure and finishes the preset time, allow it to sit until you are ready to add to the chili pot.

The Veg

After the beans are cooking in the Insta Pot, its time to get to chopping! I like to chop everything up for the main ingredients of the chili first. Once I have it simmering I chop up the toppings.

I chop the garlic, tomato, jalapeno, red onion and place it into the 64 oz Mason Jar. Once all chopped and pressed in squeeze the juice of half a lime. Then put the lid on and give it all a good shake. The acids of the ingredients will start to break the produce down and start melding the flavors together.

The Spices

I do not measure my spices with traditional measurements. I prefer the old school style of dump, smell, eye it and taste. I recommend you trying this way too! This method saves me time and helps me create a more balanced spice blend from the start. For this chili I am a bit more heavy handed with all the chili blends for obvious reasons. Once I have all spices in a small glass bowl. I mix it and smell the aroma. I also keep my eye on how red it is. I typically go back and add more ancho chili and chili powder. When I have my initial glass bowl of spices balanced to my liking then it’s time to cook!

The Meat

For this recipe I use Texas Wagyu Ground Chili Meat that I get from my local rancher. I highly recommend you check them out, especially if you are in the Greater Austin area! Here is a link to their site Winters Family Beef. I found them on one of my many trips to the Texas Farmers Market located in Cedar Park, one of the best in the area if you ask me!

Ingredients
  • 1 full bulb of garlic minced
  • 5-8 Roma Tomatoes diced (depending on how much you like tomatoes)
  • 5 fresh jalapenos diced with seeds
  • 1 red onion diced
  • 1 white onion diced
  • 1 lime
  • garlic powder
  • ancho chili powder
  • white pepper
  • salt
  • cayenne pepper
  • cumin
  • organic Mexican fiesta blend
  • red chili powder extra hot (Can be found at local Indian markets)
  • adobo spice blend
  • tomato paste 7 oz.
  • chicken broth 1cup (here is my personal recipe)
  • organic red kidney beans dry 32 oz.
  • purified water 7 cups
  • ground chili meat 2 lbs.
  • Garnishes of choice: Pickled red onion, Pickled Jalapeno, Frito Lay Chips, White Onion, Cilantro, Chives, Green Onion, Grated Cheese.
Instructions
  1. Place chili meat in a big soup pot and begin to brown on medium heat. Continue to break up the beef into smaller pieces as it cooks. Once it is mostly brown add in diced white onion. Let cook for 2- minutes occasionally stirring.
  2. Add in spices and give it a good mix. Be sure all onions and meat are coated with the spices. Let cook for 1-2 minutes. This helps deepen the flavor of the spices.
  3. Add tomato paste and stir again until well combined. Allow to cook for 2-3 minutes
  4. Add the chopped veggies and let cook for 8-10 minutes while you continuously stir. As the veggies continue to break down the volume will decrease to a little more than half of the original volume.

  5. Time to add the beans from the Insta Pot including the liquid. ( And yes— its a lot of beans) Once added mix until well combined. Allow to cook for 5-10 minutes before tasting.
  6. Taste it! Time to see what flavors you want to add or balance. My usual process at this point is to adjust the salt, chili powder, garlic powder, cayenne ,white pepper, ancho chili and extra hot chili powder. I do the same dump, eye it and taste method.
  7. Once reduced slightly add chicken broth and stir until well combined.
  8. Bring to a slight boil and allow to simmer on medium-low heat for 1 hour. Stirring occasionally.
  9. Squeeze in other half of lime and stir.
  10. Time to eat! Pour yourself a bowl and add all your favorite garnishes!
  11. Enjoy!
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