Frito Chili Pie

Frito Chili Pie (WPLG, INC.)

Frito Chili Pie

For the chili:

2 tablespoons olive oil

1½ cups yellow onion, small diced

1 cup red bell pepper, seeded, small diced

4 garlic cloves, minced

1½ pounds ground chicken, 80/20 preferably

1 teaspoon salt

black pepper, to taste

1 tablespoon tomato paste

1 teaspoon cumin

1 tablespoon chili powder

¼ teaspoon oregano

heavy pinch of cayenne

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon smoked paprika

1 cup beer

1 14.5-ounce canned diced tomatoes

2 cups chicken stock, divided

1 cup canned pink beans, rinsed and drained

2 tablespoons masa or fine cornmeal

For serving:

Mini bags of Fritos corn chips

Grated cheddar cheese

Sour cream

Cook the onions and peppers in the olive oil until soft but not browned, add the garlic and cook for one minute. Add the ground chicken, season heavily with salt and pepper and cook, breaking the meat up, until the meat is cooked through. Add the tomato paste, cook for 4-5 minutes until dark red. Add the spices and toast until fragrant. Add beer and allow to reduce by half. Add the canned tomatoes and 1½ cups chicken stock. Bring to a simmer and cook for 30 minutes stirring occasionally. Add in the pink beans. Whisk together the masa with the remaining ½ cup of chicken stock and add it into the chili. Cook for an additional 15-20 minutes. If needed, add more stock while cooking a ¼-½ cup at a time. Taste for seasoning, adjust if desired. Serve with your favorite toppings.

About the Author:

Born and raised in Miami, of Jewish and Latinx descent, Chef Michelle “Michy” Bernstein is the host of Local10’s Emmy-Award winning SoFlo TASTE and a fixture in the culinary world.