After the healthy vegetable panini and feta cheese spread posts that I’ve done lately, it’s time to post something indulgent: a classic Frito pie. I guess the difference between a Frito pie and boat is that boats are in the small bags of Fritos? I don’t know. Anyway, this is a simple chili with some Dubliner cheese (cheddar is fine, or pepper jack) over Fritos.
Start by browning a pound of lean ground beef in a large skillet over medium heat.
Once the ground beef is browned and broken up, drain the grease off. Return to heat, and add diced garlic, chili powder, cumin, salt, paprika, coriander, and cayenne pepper. Cook 1-2 minutes, until spices start to darken and release fragrant odors.
Add 1 cup of Guinness and 1 can of fire roasted crushed tomatoes, stir well, and bring to a simmer over medium high heat.
Once at a simmer, reduce heat to medium low, and cook until all of the liquid has evaporated but meat remains moist, about 20 minutes.
Pour over a bowl of Fritos and top with grated cheddar cheese.
- 1 lb lean ground beef
- 2 cloves of garlic diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 1 1/2 teaspoons hot smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 cup Guinness draught
- 1 14.5 oz can fire roasted crushed tomatoes
- 1 bag Fritos
- 1 cup grated cheddar cheese
In a large skillet set over medium heat, brown ground beef, breaking pieces up with a spoon, until meat is no longer pink, about 5 minutes.
Drain off grease, and add in garlic and spices (chili powder, cumin, salt, paprika, coriander, and cayenne). Cook 1-2 minutes, until spices are browned but not burnt.
Pour in Guinness and tomatoes, and stir well. Bring to a simmer over medium high heat.
Reduce heat to medium-low and simmer until all liquid has evaporated, 20-25 minutes.
Place Fritos in a bowl, top with meat mixture, then with grated cheese.