Rating
Published Jun 8th
Prep 35m Cook 3h 23m Additional - Ready In 3h 58m
Servings 10 servings Calories 707.6

Simple chili prepared in a Dutch oven, then served over a bag of Fritos® or other chips with loads of toppings (like sharp Cheddar cheese, scallions, diced onion, sour cream, and avocado). Perfect for picnics, block parties, camp-outs and game nights. You can simply pour out the Fritos into a serving dish and top with the accompaniments or–if you wish to be truly authentic, and I think you do– serve the Frito pie directly in the Frito bag.

Recipe Ingredients

  • 3 tablespoons vegetable oil
  • 2 ½ pounds beef chuck, cut into 2-inch cubes
  • 1 ½ pounds boneless pork shoulder, cut into 2-inch cubes
  • salt to taste
  • 2 onions, coarsely chopped
  • 1 jalapeno chile pepper, finely chopped, or more to taste
  • 4 cloves garlic, coarsely chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup orange juice
  • ½ cup lime juice
  • 2 tablespoons chili powder
  • 2 limes, zested
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 2 (10 ounce) packages corn chips (such as Fritos®)
  • 1 cup crumbled cotija cheese
  • ½ cup pickled jalapeno peppers
  • 2 limes, cut into wedges
  • 1 bunch cilantro, roughly chopped

Cooking Directions

  1. 1 Heat oil in a large Dutch oven over high heat. Season beef chuck and pork shoulder generously with salt. Cook in the hot oil in batches until browned on all sides, about 5 minutes per batch.
  2. 2 Stir onions, jalapeno chile pepper, and garlic into the Dutch oven; cook until soft, 3 to 5 minutes. Add tomatoes, orange juice, lime juice, chili powder, lime zest, cumin, and oregano. Bring to a boil; reduce heat, cover partially with the lid, and simmer until beef and pork fall apart when pressed, about 3 hours.
  3. 3 Divide corn chips among serving bowls. Spoon chili on top. Garnish each serving with cotija cheese, pickled jalapeno peppers, limes, and cilantro.

Nutrition Facts

  • Calories 707.6
  • Carbohydrate 54.1 g
  • Cholesterol 92.2 mg
  • Fat 43.3 g
  • Fiber 6.8 g
  • Protein 29.4 g
  • Saturated Fat 12.4 g
  • Sodium 743.2 mg
  • Sugar 5.9 g

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Chef's Notes

Substitute butter or lard for the oil if desired; If chili gets too thick in step 2, add a bit of water to thin it out and continue to simmer; Chili can be made up to 3 days in advance. Reheat with a bit of water to thin; Use small bags of corn chips for individual portions if preferred.
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