Name: Walking Tacos with Campfire Chili recipe
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

All Recipes Meat and Poultry Recipes Pork Pork Shoulder Recipes

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

Nutrition Info

707.6 calories carbohydrate: 54.1 g cholesterol: 92.2 mg fat: 43.3 g fiber: 6.8 g protein: 29.4 g saturatedFat: 12.4 g servingSize: - sodium: 743.2 mg sugar: 5.9 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

10 servings

Recipe Note

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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