Texas Frito Pie
4 Cups Fritos corn chips 1 Cup Onion, chopped 1 Cup Cheddar cheese, grated 1 cup Monterey Jack
cheese, grated 4-5 Cups Texas Style Chili (see recipe below)
Preheat oven to 350 F. Mix the cheeses. Spread 2 cups of Fritos in a 6 x 13 baking pan. Sprinkle
half the onion and half the cheese over the Fritos. Cover the Fritos with chili. Sprinkle on the
remaining Fritos, onion and cheese. Cover thoroughly with chili and bake for 15 or 20 minutes until
cheese is thoroughly melted. Serve hot with plenty of ice cold Lone Star Beer or milk for those that
don't indulge.
Texas Style Chili(very hot)
3 lbs. lean chuck, chopped fine 4 Tbsp. lard 1 large. yellow onion 2 cloves garlic, minced 1 1/2
tsp. ground cumin 6 Jalapeno chiles, stems and seeds removed
1/4 cup crushed red pepper flakes 3 dried Ancho peppers, stems, seeds removed;cut into 1 inch pieces
1 (1 1/2 oz.)can condensed beef broth 1 can water(use broth can)
2/2 tsp. dried Mexican oregano, crushed
3/2 tsp. salt 1 tsp. white pepper
Place the peppers, garlic, and onions in a food processor until chopped fine. Add the meat, salt and
white pepper to the processor and course chop meat. Heat up the lard in a large sauce pan or skillet
and cook until the meat is brown. In a soup pot add beef broth, water, cumin, and Mexican oregano.
Bring to boiling; reduce heat. Add the meat mixture slowly. Simmer uncovered, for 1 1/2 hours or
until the meat is tender, stirring occasionally to keep from sticking. Makes: 6 servings
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William Barfieldsr
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