These days I’m more likely to eat Chili con Carne with flavorful Corn Bread (page 181), but when I was a kid, “Frito pie” was one of our favorite after-school snacks: Place a generous handful of Fritos or other corn chips in the bottom of a bowl, ladle over some hot Chili con Carne, and top with cheddar cheese. Every delicious bite is cheesy, crunchy, and meaty! Mexican chorizo is a fresh (not dried) pork sausage seasoned with chiles; it makes all the difference between this Chili con Carne and more basic versions. This chili is better if it’s made a day ahead.

　　

Ingredients

makes 12 servings

　　8 dried chipotle chiles (see page 96)

　　2 28-ounce cans whole tomatoes with juice

　　Kosher salt

　　12 ounces Mexican chorizo, casing removed

　　1 medium white onion, chopped

　　4 pounds ground beef or turkey

　　3 15-ounce cans low-sodium whole pinto beans or 4 cups drained Borracho Beans (page 128)

　　Corn Bread (page 181), for serving

　　Grated cheddar cheese, for serving

　　

Step 1

In a medium saucepan, bring 3 cups of water to a boil. Add the chiles and boil gently until soft, about 10 minutes. Drain and set aside to cool. When cool enough to handle, remove the stems and seeds, if desired, from the chiles. (Note: Leaving the seeds will make your chili con carne spicier!) Rinse them well and place in a large mixing bowl. Add the tomatoes and their juice and stir until combined.

　　

Step 2

Working in batches, transfer the tomato-chipotle mixture to a blender and puree until smooth. Add salt to taste and set aside.

　　

Step 3

In a large stew pot over medium heat, cook the chorizo and onion, stirring occasionally and breaking up the chorizo with a spoon, until the chorizo is lightly browned and the onions softened, 10 to 15 minutes. Add the ground beef or turkey and cook, stirring occasionally, until the meat is browned. Stir in the tomato-chipotle puree and the beans. Heat until hot and add salt to taste. Serve with corn bread and cheese.

　　Eva's Kitchen