Wednesday, July 08, 2009

Frito Chili Pie

Another quick almost-a-snack meal. Hooray for corn being gluten free!

Serves 2
25 minutes
- large saucepan
Quick and simple

3 large green onions
6 large fresh tomatoes
1/2 lb ground beef
2 Tbsp. chili powder
1 (14 oz.) can pinto beans*
A handful of corn chips*;enough for two people
Cheddar cheese to melt on top; sour cream (dairy or otherwise) would be a good decision

*Bush beans are GF, so are S&W and Eden Organics
*Fritos are gluten free

1. Wash the green onions and remove the end roots. Dice up the white parts; chop the green stems into larger pieces. Separate the green and white parts. Cut the stem off of the tomatoes. Cut them into rather large 1.5 inch pieces, don't bother peeling them. Save as much tomato juice as you can.
2. Rise off the ground beef and place into the large saucepan. Throw in the diced white green onion bits. Begin cooking over medium heat. Once the meat starts to brown and releases some fat, remove the oil by dabbing it out with a paper towel or carefully pouring it into another container to toss. At the five minute mark, the meat should be nice and browned. Add in 1 Tbsp chili powder; stir well.
3. Add in the green green onion parts and tomatoes (+ juice). Cook for another 5 minutes. You want the tomatoes to somewhat break down, not not dissolve completely.
4. When the beef looks totally done, add in the another 1 Tbsp. of chili powder. Drain the pinto beans, then carefully stir the beans into the tomato/bean mixture. Add in some more spice if you think the sauce needs it. Heat for another 2 minutes or so, perhaps turn the heat up to med-high to boil off any excess water. The chili shouldn't look like soup, but it should be moist enough to slop over a big helping of corn chips. Top with cheese and sour cream. Eat warm, while the chips are still crunchy.

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