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

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.
No review yet, please check back later or create your own review

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more