Chili Con Fritos Recipe
Rehab's own Beef & Bean Chili served in a bag of crunchy Fritos. Topped with Shredded Cheese, Salsa, a dollop of Sour Cream and a smidgen of fresh chopped Cilantro. This Chili Rocks!
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Ingredients
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Chili
Assembly & Toppings
Method
Chili
- 1
Prepare aromatics and brown beef
Heat a large heavy skillet or Dutch oven over medium-high heat. Add 1 tablespoon vegetable oil. When hot, add the chopped onion and sauté until translucent, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Push the aromatics to the side, add the ground beef and break it up with a wooden spoon. Cook until browned with no pink remains, about 6–8 minutes.
- 2
Season and simmer
Drain excess fat if desired, leaving about 1 tablespoon in the pan for flavor. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, salt, and black pepper; cook with the beef and onions for 1 minute to bloom the spices.
- 3
Add tomatoes, beans and broth
Stir in the tomato paste, then add the diced tomatoes (with juices), drained kidney beans, and 1 cup beef broth. Bring the mixture to a gentle simmer.
- 4
Simmer to meld flavors
Reduce heat to low and simmer, uncovered, for 20–30 minutes, stirring occasionally, until chili thickens to a hearty consistency. Taste and adjust seasoning with additional salt or chili powder if desired. If chili becomes too thick, add up to 1/2 cup more broth or water.
Assembly & Toppings
- 5
Portion chips
If using individual Fritos bags, open the top of each bag to form a bowl. If using a large bag or bowl of chips, divide chips evenly into four serving bowls or leave in the bag for each serving.
- 6
Ladle chili
Spoon 3/4 to 1 cup of the hot beef-and-bean chili into each bag or bowl of Fritos (adjust quantity depending on appetite and bag size). The chili should sit on the chips, softening some but leaving plenty of crunch.
- 7
Add cheese and salsa
Immediately sprinkle about 1/4 to 1/3 cup shredded cheddar cheese over each portion so it starts to melt into the hot chili. Spoon about 1–2 tablespoons of salsa onto each serving.
- 8
Finish with sour cream and cilantro
Top each portion with a generous dollop (about 2 tablespoons) of sour cream. Garnish with roughly 1/2 tablespoon chopped fresh cilantro per serving. Add sliced jalapeño if using for heat.
- 9
Serve
Serve the Chili Con Fritos immediately while the chili is hot and chips are still crunchy. Provide napkins and a spoon; eat straight from the bag for an authentic experience.