2 pounds beef sirloin
1 red bell pepper, diced
1 poblano pepper, diced
2 cloves garlic, minced
1 small sweet onion (I prefer the Texas 1015), diced
2 ribs celery, diced
1 jalapeno, diced (seeds optional)
3 teaspoons Texas Red Dirt Rub, Creole Blend
2 teaspoons chile powder
1/4 teaspoon ground cumin
1 pinch of ground cloves
2 teaspoons canola oil
1 1/2 cups guajillo chile sauce (see recipe, p)
12 small bags Frito corn chips
Season the sirloin with 2 teaspoons of the Creole blend and either place in a smoker or grill over hardwood. Cook until medium, then remove and allow to cool. Once cooled, cut into small dice, reserving any juices that may run out. In a large pan, sauté the onions, garlic, celery and peppers in oil until they have all softened. Season with the remaining teaspoon of Creole blend, then add in the diced sirloin and any juices. Add in the guajillo sauce and all remaining ingredients and bring to a simmer. Simmer until the entire mixture begins to thicken slightly. Tear the ends off of the Frito bags and pour one large spoonful of the chili mixture in each bag over the corn chips and garnish as desired.
Shredded cheddar cheese
Chopped onion or scallions
The Frito Pie Bar is one of my favorite buffet items to set up when tailgating. Each person can grab a bag of Fritos, fill it with chili, then garnish however they like and eat right out of the bag with a spoon. No plates needed, no mess to clean up. The beef can even be cooked well ahead of time, leaving very little work to be done as game-time approaches.
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