Walking Tacos with Campfire Chili

Name: Walking Tacos with Campfire Chili recipe
Prep time: 35 min
Cook time: 3 h 23 min
Yield: 10 servings
Cuisine: Global
Ingredients: 3 tablespoons vegetable oil; 2 ½ pounds beef chuck, cut into 2-inch cubes; 1 ½ pounds boneless pork shoulder, cut into 2-inch cubes; salt to taste; 2 onions, coarsely chopped; 1 jalapeno chile pepper, finely chopped, or more to taste; 4 cloves garlic, coarsely chopped; 1 (28 ounce) can crushed tomatoes; 1 cup orange juice; ½ cup lime juice; 2 tablespoons chili powder; 2 limes, zested; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 2 (10 ounce) packages corn chips (such as Fritos®); 1 cup crumbled cotija cheese; ½ cup pickled jalapeno peppers; 2 limes, cut into wedges; 1 bunch cilantro, roughly chopped

by Terrance Peck 1 year ago

0 (0)

3 hours

707.6 kcal

54.1 g carbs

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Description

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.

Ingredients

3 tablespoons vegetable oil
2 ½ pounds beef chuck, cut into 2-inch cubes
1 ½ pounds boneless pork shoulder, cut into 2-inch cubes
salt to taste
2 onions, coarsely chopped
1 jalapeno chile pepper, finely chopped, or more to taste
4 cloves garlic, coarsely chopped
1 (28 ounce) can crushed tomatoes
1 cup orange juice
½ cup lime juice
2 tablespoons chili powder
2 limes, zested
1 tablespoon ground cumin
1 teaspoon dried oregano
2 (10 ounce) packages corn chips (such as Fritos®)
1 cup crumbled cotija cheese
½ cup pickled jalapeno peppers
2 limes, cut into wedges
1 bunch cilantro, roughly chopped

Directions

1. 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.
2. 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.
3. Divide corn chips among serving bowls. Spoon chili on top. Garnish each serving with cotija cheese, pickled jalapeno peppers, limes, and cilantro.

Nutrition Facts

serving: 10 servings

calories: 707.6 kcal

carbohydrates: 54.1 g

protein: 29.4 g

saturated fat: 12.4 g

cholesterol: 92.2 mg

sodium: 743.2 mg

fiber: 6.8 g

sugar: 5.9 g