Frito Pie Chili

Serves 8

This chili is intended for use in frito pie.

Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

2 Tbsp (30 ml) vegetable oil
2 cups (475 ml) chopped onions
Salt
Cayenne pepper
2 pounds (900 g) beef bottom round, cut into ½-inch (13 mm) cubes
1 tsp (5 ml) chili powder
2 tsp (10 ml) ground cumin
Crushed red chile peppers
2 tsp (10 ml) dried oregano
2 Tbsp (30 ml) chopped garlic
3 cups (710 ml) crushed tomatoes
½ cup (120 ml) tomato paste
2 cups (475 ml) beef stock
1½ Tbsp (22 ml) masa
1½ Tbsp (22 ml) flour

Method

In a large saucepan, heat the vegetable oil.
When the oil is hot, add the onions and sauté 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, and beef stock.
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.
Mix the masa and flour together with a little liquid from the stock pot.
Slowly stir in the masa slurry and continue to cook for 30 minutes, stirring occasionally.
Adjust salt, cayenne and other spices as needed.
Keep warm until ready to use or serve.