An American classic gets a remix. Julian's serving up a hot Cheeto pie!
For the chili:
2 tablespoons olive oil
1 yellow onion, diced
3 large cloves garlic, roughly chopped
1 pound (80/20) ground beef
Kosher salt and freshly ground black pepper
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon ancho chili powder
1 teaspoon beef base paste
1 tablespoon chili in adobo
1/4 cup all-purpose flour
1 (15-ounce) can crushed tomatoes
2 cups water
1 (8.5-ounce) bag Flamin' Hot Cheetos
1 cup shredded cheddar cheese
1 avocado, diced
1 bunch cilantro, tender stems and leaves only
In a large cast-iron saucepan, heat the oil over medium-high heat. Add the onion and cook for 5 minutes until softened and lightly browned. Add the garlic and cook for 2 minutes. Add the beef, breaking it up with a wooden spoon. Season with salt, pepper, smoked paprika and both chili powders. Stir to combine. Brown the meat for 8 minutes. Add beef base, chili in adobo and flour. Cook for 2 minutes, then add the crushed tomatoes and water. Reduce heat to a simmer. Cook for 15 minutes until the liquid is mostly evaporated and the chili is thickened. Season to taste with salt and pepper.
In a serving bowl, add 1 cup of Hot Cheetos. Ladle chili on top and garnish with cheese, avocado and cilantro.