Frito Pie Chili
This beef chili is built to sit under a pile of corn chips in a classic frito pie. Cubed bottom round simmers until tender instead of being ground, so the meat stays in distinct bites. A slurry of masa and flour stirred in near the end thickens the pot, and the masa adds a faint corn flavor that suits the chips. Season it boldly with cayenne.
Instructions
Heat the vegetable oil in a large saucepan. When it is hot, add the onions and sauté for 3 to 5 minutes, until they begin to wilt.
Season the onions with salt and cayenne. Stir in the beef, chili powder, cumin, crushed red chile and oregano, and brown the meat for 5 to 6 minutes.
Add the garlic, crushed tomatoes, tomato paste and beef stock, and stir to combine. Bring the liquid to a boil, then lower the heat to a simmer.
Simmer uncovered for 1 hour, stirring now and then and skimming off fat as it rises. The chili is ready for the next step when the beef is tender.
Stir the masa and flour together with a little liquid from the pot to make a smooth slurry. Slowly stir the slurry into the chili and cook for 30 minutes more, stirring occasionally.
Taste and adjust the salt, cayenne and other spices. Keep the chili warm until you are ready to serve it.
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