WALKING TACOS WITH CAMPFIRE CHILI
Simple chili prepared in a Dutch oven, then served over a bag of Fritos® or other chips with loads of toppings (like sharp Cheddar cheese, scallions, diced onion, sour cream, and avocado). Perfect for picnics, block parties, camp-outs and game nights. You can simply pour out the Fritos into a serving dish and top with the accompaniments or--if you wish to be truly authentic, and I think you do-- serve the Frito pie directly in the Frito bag.
Provided by Ashley Baron Rodriguez
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 3h58m
Yield 10
Number Of Ingredients 19
Steps:
- Heat oil in a large Dutch oven over high heat. Season beef chuck and pork shoulder generously with salt. Cook in the hot oil in batches until browned on all sides, about 5 minutes per batch.
- Stir onions, jalapeno chile pepper, and garlic into the Dutch oven; cook until soft, 3 to 5 minutes. Add tomatoes, orange juice, lime juice, chili powder, lime zest, cumin, and oregano. Bring to a boil; reduce heat, cover partially with the lid, and simmer until beef and pork fall apart when pressed, about 3 hours.
- Divide corn chips among serving bowls. Spoon chili on top. Garnish each serving with cotija cheese, pickled jalapeno peppers, limes, and cilantro.
Nutrition Facts : Calories 707.6 calories, Carbohydrate 54.1 g, Cholesterol 92.2 mg, Fat 43.3 g, Fiber 6.8 g, Protein 29.4 g, SaturatedFat 12.4 g, Sodium 743.2 mg, Sugar 5.9 g
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