For the Crust:
6 cups of Frito corn chips
¾ cup Gold Medal all-purpose flour
4 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
For the Chili:
2 pounds of ground beef
1 x 28-ounce can of crushed tomatoes in their juices
1 tablespoons cumin
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground ancho chile
1 and ½ teaspoons ground white pepper
1 teaspoon salt
3 tablespoons masa harina
1 x 15-ounce can pinto beans, drained
1 and ½ cups Sargento grated sharp cheddar cheese, plus more for serving (optional)
pickled jalapenos for serving (optional)
chopped fresh tomatoes for serving (optional)
Preheat the oven to 350 degrees F
For the Crust:
Place the corn chips in a food processor bowl with a steel blade, and whir it up till the corn chips become a coarse meal texture.
Remove and transfer to a large bowl, stir in the flour, butter and the eggs. Stir until combined completely.
Spray a 10 inch fluted tart pan with non-stick spray. Press the mixture into the pan, make sure you spread it up the sides of the pan.
Bake in the preheated oven for about 30 minutes.
Remove and set aside to cool.
For the Chiili:
Brown the ground beef in a dutch oven over medium heat, make sure to break up the pieces so it’s a fine texture. Once the pink is gone you can drain off the additional fats if you like.
Add the tomatoes, cumin, onion powder, garlic powder, ancho chile, white pepper and salt.
Bring this mixture to a boil, reduce the heat and cover, allow to simmer for about 25 minutes or so.
Stir in the masa harina and beans, continue to simmer, uncovered this time, for about another 45 to 60 minutes.
It’s done once it’s thick, and the smell is fragrant. Your house should smell fabulous at this point.
Take the chili off the heat and pour it into the prepared crust you set aside earlier. Smooth it out so it’s even.
Top with the cheese, in my mind more is better. I love tons of cheese.
Pop it in the oven at 350 degrees F for about 10 to 15 minutes, you want the cheese to get all melty and gooey.
Remove from the oven and allow to cool for 5 to 10 minutes. You can unmold it or serve right out of the pan. It can be messy, don’t sweat it if the first piece doesn’t come out perfect. It’s still freaking amazing frito pie.
You can now top with optional toppings if you like. Or toss more cheese on top. You can never have enough cheese. Cheese rules the world.
Serve with a bit old cheesy smile!
Source : allrecipes.Com