BBQ Frito Chili Pie
Serves 4-6
Ingredients:
Half rack of smoked ribs pulled and chopped
3 cups chopped smoked brisket
1/2 onion chopped
1 large jalapeño chopped
3 cloves garlic minced
1 can chipotle peppers in adobo sauce chopped (reserve some for chipotle sour cream)
2 15oz cans of Fire roasted tomatoes
2 15oz cans Goya black beans
2 cups beef stock
1 Tbsp New Mexico chili powder
1 Tbsp chile powder
1 Tbsp cumin
1/2 Tbsp chipotle powder
For Garnishes:
Chipotle sour cream
Frito’s
Chopped picked jalapeño
HEB Chipotle shredded cheddar cheese (or a pepper jack would work well)
Chopped green onion
Directions:
Heat a large pot or Dutch oven over medium-high heat and add a small amount of cooking oil.
Add the diced onions and jalapeños and sauté for 4–6 minutes until they begin to soften and develop flavor. Add the garlic and cook until fragrant, about 30 seconds.
Stir in the chopped chipotle peppers and cook for an additional 4 minutes, allowing the smoky heat to infuse into the vegetables.
Add the fire-roasted tomatoes, black beans, beef stock, and remaining chili powders. Stir everything together until well combined.
Add the reserved rib bones to the chili and bring the mixture to a gentle simmer. Allow it to cook for about 30 minutes, letting the bones release their smoky, beefy flavor and deepen the chili.
Remove the rib bones, then add the chopped smoked rib meat. Continue simmering for another 10 minutes, just long enough to warm the meat through and allow it to absorb the flavors of the chili. Since the meat is already cooked, avoid overcooking it to keep it tender.
While the chili finishes, prepare the chipotle sour cream. Combine ½ tablespoon of adobo sauce with 3 tablespoons of sour cream and mix until smooth. Adjust the amount of adobo sauce to your preferred level of heat.
Serve the chili over a bed of Fritos and finish with your favorite toppings, including the chipotle sour cream.
Chef Scout Recon Tip: Great cooks know how to repurpose. The same smoked ribs that make an incredible meal one night can become the foundation for a completely different dish the next day. The rib bones continue to add depth, while the leftover meat brings a smoky richness you can’t recreate from scratch.
