Ingredients
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2 lbs lean ground beef (7% fat)
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1 tablespoon garlic powder
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1 teaspoon salt
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2 tablespoons all-purpose flour
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1 (15 ounce) can black beans, rinsed and drained (I prefer kidney beans)
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3 tablespoons ground dried New Mexico chiles or 3 tablespoons regular chili powder
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1 1/2 cups shredded good quality cheddar cheese
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2 cups finely shredded iceberg lettuce or 2 cups lettuce
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green onion
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black olives
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sour cream
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6 tablespoons finely diced white onions
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3/4 cup diced fresh tomato
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4 1/2 cups Frito corn chips (15 ounce bag)
Instructions
- In a pan over medium-high heat, stir ground beef, garlic powder and 1 teaspoon salt until beef is crumbly and well browned, 6 to 8 minutes.
- With a large slotted spoon, push beef mixture to one side of pan and tilt pan so liquid runs to opposite side.
- Stir flour into liquid until well blended, then mix with beef mixture.
- Add 2 cups water, black beans (or kidney beans) if using, and dried chilies; stir until mixture boils and thickens, about 8 minutes.
- Spread about 1/3 cup of Fritos in each of six individual sized bowls and sprinkle chopped onion equally on top.
- Divide chili equally among the bowls and top with cheese, lettuce and tomato.
- Add more salt to taste if desired.
- NOTE: For large party gatherings, I usually triple the recipe and prepare this buffet style for each person to "build your own" Frito Pie. For diehards, you must have sliced fresh jalapenos as a garnish, too!