FRITO PIE

Frito Pie

INGREDIENTS

• 1 stick unsalted butter
• 3 lb. ground beef
• 1/2 cup all purpose flour
• 2 red bell peppers, diced
• 1 large white onion, diced
• 2 jalapeños, minced (seeds optional)
• 15 cloves garlic, minced
• 1 6-oz. can tomato paste
• 2 tbsp. kosher salt
• 1/3 cup chili powder
• 2 1/2 tbsp. cumin
• 1 tsp. allspice
• 1 tsp. dried oregano
• 4 cups low-sodium beef stock
• 1/2 cup Worcestershire sauce
• 1/4 cup soy sauce
• 1/4 cup red wine vinegar
• 1 cup dark beer
• 1/2 of 1 16-oz. can pinto beans, drained (optional)
• 12 2-oz. bags Fritos
• Optional garnishes: Chopped scallions, diced onion, sour cream, shredded cheddar cheese

Melt butter in a Dutch oven over medium-high heat. Add ground beef and sauté until fully cooked, about 5 minutes. Remove beef from pan with a slotted spoon and strain fat, reserving 1 cup and 2 tbsp. Pour 1 cup reserved fat into a saucepan over medium-high heat. Add flour to fat to begin roux, whisking frequently, and continue to cook until the roux is milk chocolate in color, about 8-10 minutes. Remove from heat and reserve.Pour 2 tbsp. reserved fat into Dutch oven over medium-high heat. Add vegetables and cooked beef to the pan and sauté until tender, about 5 minutes. Add tomato paste, salt, and dried spices and continue sautéing until paste begins to toast, no more than 2 minutes. Pour reserved roux into the pan, stir to combine, and sauté for 1 minute. Stir in liquid ingredients and reduce heat to medium-low. Simmer covered until ready to serve, stirring occasionally. (If using beans, add them a few minutes before serving to heat through.)To serve, ladle the chili over the chips. Garnish and enjoy.

Recipe from chef David Bancroft of Acre in Auburn, Alabama