This savory pie has a crust of Frito chips, filled with hearty ground beef. We are powerless to resist it!
2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, diced
1 poblano chili pepper, diced with seeds and ribs removed
1 green bell pepper, diced with seeds and ribs removed
1 red bell pepper, diced with seeds and ribs removed
4 cloves garlic, minced
1 tablespoon cumin
1 pound ground beef
2 tablespoons chili powder
1 sprig fresh oregano leaves, chopped
1/2 teaspoon cayenne pepper
1 (28 ounces) can diced tomatoes
1 (15 ounces) can black beans, drained and rinsed
1 (9 1/2 ounces) bag Frito chips
1/3 cup butter, melted
1/4 cup flour
1/2 cup sharp cheddar
Preheat oven to 350°F. Blend Frito chips in a food processor until it reaches sand-like consistency. Add melted butter until it begins to come together like wet sand. Add flour and pulse until combined.
Press the crust into 5, 4-inch tart pans, creating an even crust about 1/3-inch thick. Place on a rimmed baking sheet, and bake for 30 minutes until golden brown.
While the crust bakes, prepare filling. Place a medium-sized Dutch oven over medium heat.
Add olive oil, butter, onion and peppers and cook until they begin to soften (about 8-10 minutes).
Add in the garlic and cook for about 30 seconds, then add the meat and brown over medium-high heat until golden brown.
Sprinkle in herbs and spices, tomatoes and black beans, and continue to reduce over low heat for 50 minutes.
Add chili to cooled shell, top with sharp cheddar and broil for 5-10 minutes or until cheese begins to bubble.
Garnish with sour cream and fresh cheese.