New Mexico Red Chile Chili make a classic Southwestern favorite – “Frito Pie”
CeceliasGoodStuff.com | Good Food for Good People
- 2 pound ground beef 93% lean
- 1 medium yellow onion chopped finely
- 3 garlic cloves minced
- 3 tablespoons taco seasoning
- 1 teaspoon cumin
- 3 tablespoons chili powder
- 1 (16 ounce frozen) red chili (Medium to Hot )
- (you may substitute dry chili powder – start with ½ cup dry chili and 2 tablespoons flour & you will have to increase water) you can adjust heat to you own liking.
- 4 cups water
- 1 can (16 ounces) black beans
- 1 can (16 ounces) white navy beans
- 1 can (16 ounces) pinto bean
- 1 can (16 ounces) dark kidney beans
- Fritos
- Sharp cheddar cheese
- Sour cream
- Chopped Scallions
- In a large soup pot sauté ground beef with onion.
- Cook until meat is cooked medium – slightly pink and the onions are translucent.
- Then add taco seasoning, cumin, chili powder and garlic.
- Mix until all spices are incorporated throughout.
- Add your frozen chili, water and beans let simmer about 30 minutes on medium-low heat with no cover.
- It is dry here in NM so the water evaporates quickly – I like the chili thick and not too runny!
- Serve with Fritos, cheese, shredded lettuce, diced tomatoes, sour cream, and scallions.
- The chili is also great all my itself!
- Enjoy!
- To make this a KETO friendly recipe- remove beans from recipe and add one pound more ground and not FRITOS! Sorry!
Buster says, “What no Frito Pie for me! But Momma, it smells so good!”
New Mexico Chile Chili Beans
CeceliasGoodStuff.com | Good Food for Good People
My new cookbook is now available “Flavor of the Southwest” – 320 pages of beautiful southwestern recipes. Each recipe has a picture of the finished dish. The first section gives a description of different types of chile peppers used in our southwestern cuisine. Many of the these treasured recipes have been in my family for four generations. This cookbook will make a great gift for any cook in your life. To purchase your copy Click here – “FLAVOR OF THE SOUTHWEST”
Thank you for stopping in. I hope to see you again soon. Remember to check out my new cookbook “Flavor of the Southwest.” Until next time – Bon Appetit, Cecelia Dardanes
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