In-the-Bag Chili Frito Pie

Yields: 8 servings

Kelly

ingredients

2 ancho chiles (or 1 Tb ancho chile powder)
2 dried Anaheim chiles
1 dried chipotle chile
4 slices bacon
1 large yellow onion, diced
5 cloves garlic, minced
1 lb ground sirloin
1 lb ground beef
2 to 4 Tb chili powder
2 tsp dried Mexican oregano
1 1/2 to 2 tsp salt
1/2 tsp cayenne pepper
1 tsp red pepper flakes
2 shakes Tabasco sauce
3 ounces bittersweet chocolate, chopped
1 (28-oz) can pureed tomatoes
1 to 1 1/2 cups beef stock
2 Tb masa harina (mixed with 1 Tb water or more as needed to make a smooth paste)
1 cup (4 oz) shredded sharp Cheddar cheese for serving
1 large red onion, diced for serving
2 cups sour cream for serving
8 individual lunch-sized bags Fritos or other corn chips

1
Preheat oven to 350° and line a baking sheet with aluminum foil. Toast the ancho, Anaheim, and chipotle chiles on the prepared pan until crisp, 10 minutes. Pull off and discard the stems, shake out the seeds, and grind the peppers in a food processor or spice grinder.
2
In a large sauté pan, fry the bacon over medium heat for about 3 minutes. Add the onion and garlic and cook until the onion is translucent, about 10 minutes. Remove the bacon and use it to make a BLT for lunch. Increase the heat to medium-high and brown the beef with the onion and garlic in the bacon drippings. Using a large spoon, remove as much of the leftover fat as possible. Stir in the ground chiles, chili powder, oregano, salt, cayenne pepper, red pepper flakes, Tabasco, and chocolate. Cook over medium heat for 2 minutes. Stir in the tomatoes and beef stock. Simmer, uncovered, over low heat for about 1 1/2 hours. Stir in the masa harina mixture and cook for another 10 minutes.
3
Serve with bowls of cheddar cheese, red onion, and sour cream. Open each Fritos bag from the top, then split the seam and turn both flaps back diagonally so the Fritos are exposed. Spoon a generous helping of chili on top and let guests add the toppings of their choice.

Source: Kelly