The classic Southern dinner is made even easier thanks to that mainstay of the busy household, the slow cooker! Slow Cooker Frito Pie makes a distinctly savory and spicy chili, with plenty of beef in each bite for that meaty goodness you’re craving! Rich tomato flavor and a few hearty beans complete the experience. Topped with your favorite chili fixin’s and served over crunchy corn chips, Slow Cooker Frito Pie has everything you could want in a meal!
Ingredients
For the pie
- 2 pounds stew beef
- salt, to taste
- olive oil, to taste
- 1 pound ground sirloin
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (10-ounce) can diced tomatoes with green chilies
- 3 ounces tomato paste
- 1 (12-ounce) bottle beer
- 2 bay leaves
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 heaping teaspoons cumin
- 1 (28-ounce) can pinto beans, drained
- 1/4 cup masa harina
- 1/2 cup warm water
- 1 teaspoon sugar
- 1 teaspoon apple cider vinegar
- 1 (10-ounce) package corn chips
Optional toppings:
- cheddar or Mexican blend cheese, to taste, shredded
- red onion, to taste, finely chopped
- black olives, to taste, sliced
- jalapeño peppers, to taste, finely chopped
- sour cream, to taste
Directions
Step 1 -Sprinkle the stew meat with the salt.
Step 2 -In a large skillet over medium-high heat, add the olive oil.
Step 3 -In two batches, add the stew meat to the hot oil and cook until browned, about 2-3 minutes per side.
Step 4 -Add the browned stew meat to a slow cooker.
Step 5 -In the same skillet over medium-high heat, add the ground sirloin and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
Step 6 -Add the ground sirloin to the slow cooker.
Step 7 -Add the onions, the garlic, the crushed tomatoes and their juices, the tomatoes with green chilies and their juices, the tomato paste, the beer, the bay leaves, the chili powder, the paprika, and the cumin to the slow cooker and stir until well-combined.
Step 8 -Cover and cook on high for 3 hours.
Step 9 -Add the drained beans to the slow cooker. Cover the slow cooker and cook on low until the stew meat is tender, about 3 hours.
Step 10 -In a small bowl, add the masa harina and the water and whisk to combine.
Step 11 -Add the masa harina mixture to the chili and stir to combine.
Step 12 -Add the salt, the sugar, and the vinegar.
Step 13 -Uncover the slow cooker and cook on low to allow the seasonings to incorporate into the chili, about 10-15 minutes.
Step 14 -Remove and discard the bay leaves.
Step 15 -Add an even amount of the corn chips among your preferred serving bowls.
Step 16 -Ladle the chili over the corn chips.
Step 17 -Serve with your favorite optional toppings.
