Ingredients
1 tbsp. extra-virgin olive oil
1 medium white onion, chopped and divided
3 cloves garlic, minced
2 tbsp. tomato paste
1 lb. ground beef
1 1/2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. cayenne pepper
Kosher salt
Freshly ground black pepper
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can pinto beans, drained and rinsed
1 (4-oz.) can green chili
6 (1-oz) bags Fritos
1 jalapeño, thinly sliced
2 c. shredded Cheddar
Sour cream, for serving (optional)
Preparation
Step 1In a large pot over medium heat, heat oil. Add half onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more, then add tomato paste, stirring to combine. Add ground beef and cook until no longer pink. Drain fat and return to heat.Step 2Add chili powder, cumin, oregano, cayenne, and season generously with salt and pepper. Pour in crushed tomatoes, pinto beans, and green chili and bring chili to a boil. Reduce heat and simmer 20 minutes. Season with more salt and pepper, if necessary.Step 3Build Frito pie: open bag(s) and ladle in chili. Top with cheddar, remaining chopped white onions, jalapeños, and sour cream if using.
Now if you’re serving at a dinner table you can cut open the bag and pile on the toppings that way, but for a truer, less fussy version, simply open up a bag and scoop everything right in there. We love the simple toppings we suggest in the recipe but you can go as nuts as you like. Things like pico de gallo, queso and pickled jalapeños would go great here. Made it? Let us know how it went in the comment section below!
