Beefy Stout Chili Frito Pies - Rachael Ray Every Day

    Beefy Stout Chili Frito Pies

    Chili tastes better outdoors—and when it’s served in a bag of Fritos!
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    Beefy Stout Chili Frito Pies

    Recipe by Ananda Eidelstein

    • Cook Time
    • Prep Time
    • 8Servings

    Ingredients

    • 1 lb. beef chuck, cut into 1/2-inch pieces
    • 2 tbsp. canola oil
    • 1 red onion, chopped
    • 1 red bell pepper, chopped
    • 2 Serrano chiles, 1 chopped and 1 sliced
    • 3 cloves garlic, chopped
    • 1 tbsp. tomato paste
    • 4 tsp. chili powder
    • 3/4 tsp. ground coriander
    • 1 cup stout beer
    • 3 cups chicken stock
    • 1 can (15 to 15.5 oz.) pinto beans, rinsed
    • 4 tsp. masa harina (instant masa)
    • 8 small bags (1 or 2 oz. each) Fritos
    • Toppings: shredded Monterey Jack, sour cream and lime wedges

    Preparation

    1. Season the meat with salt and pepper. In a large pot, heat the oil over medium. Add the meat and cook, stirring often, until browned, about 8 minutes. Transfer to a bowl.

    2. Set 1/2 cup of the onion aside for garnish. Add the remaining onion and the bell pepper to the pot; season. Cook, stirring often, until softened, about 5 minutes. Add the chopped chile, garlic, tomato paste and spices. Stir constantly, until fragrant, about 1 minute. Return the meat to the pot; add the beer. Cook, stirring and scraping the browned bits from the bottom of the pot, until the liquid is almost evaporated, about 5 minutes. Add the stock; bring to a boil. Reduce the heat; simmer, stirring often, until the meat is tender, 20 to 25 minutes. 

    3. Add the beans; cook, stirring often, until the flavors meld, about 15 minutes. Stir in the masa harina; cook until thick, about 2 minutes. Spoon the chili into the Fritos bags. Add the toppings and the sliced chile. 

    Beefy Stout Chili Frito Pies