Are y’all ready for this one? I’m not sure you are because it’s going to knock your socks off! I love my recipes. I mean, I would never post something that I didn’t think was delicious. However, I usually make a recipe, think it’s great, share it, then move on. This one is different. My Frito Pie with Texas Chili is one that I can’t stop thinking about. I want to make it every single week! It is chock full of cubed chuck roast and ground beef. The beef is swimming in a slightly spicy, thick, rich sauce that is a Texan’s dream.
What Makes Texas Chili Texan?
You might have noticed that in my description above I didn’t mention beans. That’s because there are none! True, authentic Texas Chili never has beans. It’s all beef! It’s so important to Texans that “Chili” has been named the official state dish since 1977!
I’m famous among my family and friends for my Sweet Bacon Chili but it has beans. I’ve gotten a lot of flack from my Texas friends for that! It’s just so good though and I’ve never claimed it to be “Texas” chili. It’s a delicious chili if you like beans and bacon in yours!
There are different variations of Texas Chili but they all have one thing in common-no beans and lots of beef. I chose to use diced chuck roast and ground beef to give it some texture differences and love how it turned out.
After the meat is browned and veggies are tender, the rest of the ingredients are added. Then the Texas Chili is simmered for 2 hours to ensure that the meat is tender and the flavors are perfect.
What is Frito Pie?
Growing up, there wasn’t a baseball or football game that I attended where I didn’t order a Frito Pie from the concession stand. Fritos corn chips, chili, and cheese are the most delicious trio! Eating these now takes me home to those fun football game nights as a teenager. The chips soften up just enough under the saucy chili and the melted cheese is a must. Of course I had to serve mine at home in the traditional concession stand paper boats just for nostalgia. You can get anything on Amazon! Ha!
Final Thoughts on My Frito Pie with Texas Chili
I’m sharing another piece of my heart with this one y’all. It’s just SO good and just SO Texan. I love the abundance of beef that makes it so hearty. I love the thick, rich sauce that has a hint of cinnamon and cloves to balance out the spicy chilies. Serving it over Fritos with cheese is optional (I guess) but I urge you to try it this way for an authentic Texan experience. Can’t wait to hear what you all think!
Sponsored post for Lee’s Marketplace. Items on sale the week of January 26-February 2: chuck roast, ground beef (family pack), jalapenos, chipotle peppers, beef broth, canola oil, tomato sauce, Fritos, cheddar cheese
Frito Pie with Texas Chili
Ingredients
- 1 tablespoon canola oil
- 2 lbs beef chuck roast, cut into 1 inch cubes (extra fat removed)
- 2 lbs lean ground beef
- 1 white onion, diced
- 1 jalapeno, seeded and diced
- 3 cloves fresh garlic, minced
- 1-2 chipotle peppers in adobo sauce, diced
- 16 oz tomato sauce
- 3 oz tomato paste (half a small can)
- 2 teaspoons ancho chili powder (or regular chili powder)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/8 teaspoon ground cinnamon
- 1 pinch ground cloves
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 28 oz Beef broth or stock
- 1/4 cup masa corn flour
For Serving
- Original Fritos corn chips
- Shredded cheddar cheese
- White onion, diced
Instructions
- Heat a large cast iron dutch oven or stock pot to medium-high. Add oil. Once pot is very hot, add cubed beef and brown on all sides. Remove beef from pot and set aside on a plate or bowl.
- Add ground beef to pot then cook and crumble until browned. Drain grease if needed.
- Add onion and jalapeno to ground beef and cook for 4-5 minutes. Add garlic and cook for 2 minutes.
- Add beef cubes back to pan then add chipotles, tomato sauce, tomato paste, chili powder, cumin, oregano, cinnamon, cloves, salt and pepper. Stir to combine well.
- Add beef stock and turn heat down to medium-low. Place a lid on the pot and let simmer for 2 hours. Stir occasionally.
- 20 minutes before serving, remove lid and stir in masa flour. Leave uncovered, but still simmering, until ready to serve.
- Serve over corn chips and top with cheese and onions.
Notes
- When cubing the chuck roast, make sure to remove larger fat pieces but the marbling throughout is ok.Â
- Fresh, chopped jalapenos are a great topping too.
- Make sure to taste and add extra spice and/or salt if desired.
- If using pre-diced chipotle peppers, start with 1 tablespoon and add more after tasting.
Looks delicious. So proud of you!!
Thank you!!!
What size paper boats did you use for your frito pies? Thanks!
They were just typical paper food boats. Not sure on size. Sorry!
This looks amazing. Never would have thought to use both kinds of beef! Could this be made before hand and warmed up camping? Would it be too spicy the longer it sits?
That would work great! It doesn’t get spicier. Enjoy!
If I make the chili the day before and take it church to a potluck the next day in a crockpot, what setting should I put it on to heat it up (it will sit for 2 hours during church)?
I would heat it on high if it’s super cold from the fridge.