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Walking Tacos with Campfire Chili

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Ashley Baron Rodriguez

"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."
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3 h 58 m servings 708 cals
Original recipe yields 10 servings

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  • Prep

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  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.


  • Cook's Notes:
  • Substitute butter or lard for the oil if desired.
  • If chili gets too thick in step 2, add a bit of water to thin it out and continue to simmer.
  • Chili can be made up to 3 days in advance. Reheat with a bit of water to thin.
  • Use small bags of corn chips for individual portions if preferred.

Nutrition Facts

Per Serving: 708 calories; 43.3 g fat; 54.1 g carbohydrates; 29.4 g protein; 92 mg cholesterol; 743 mg sodium. Full nutrition

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