Difficulty: Intermediate
Beef
Fritos Chili Mac Pie
Chef John
Prep Time: 30 min
Cook Time: 30 min
Difficulty: Intermediate
A smoky, pellet-fired chili mac pie baked on the recteq combines a crunchy corn chip crust with rich, spiced chili, tender noodles, and layers of melty cheese.
Instructions
- Step 1: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 400°F and place the recteq Dutch Oven inside recteq.
- Step 2: In a mixing bowl add: Fritos Corn Chips, flour, Ray's Loco Gringo Rub, and Chef Greg's 4 Letter Rub. Mix well. Slowly add butter while mixing all ingredients together.
- Step 3: Spray pie pan with non-stick spray and form pie dough around pie pan(make sure that crust is evenly spread across pie pan). Place inside recteq and let bake for 10-12 minutes. Remove from recteq and allow to cool.
- Step 4: In recteq Dutch Oven add oil, onions, bell pepper, and cook until onions become translucent. Add garlic paste and mix well. Add Ray's Loco Gringo Rub and cumin. Mix well.
- Step 5: Add tomato product and mix well. Add kidney bean and beef broth, mix well, cover and bring to a simmer. Add noddles and stir them into the chill. Cover and let simmer, stirring occasionally.
- Step 6: Once noodles start to get tender and broth has been absorbed, add 1 cup Colby Jack cheese and 1 cup Mozzarella Cheese. Mix well.
- Step 7: Remove from recteq and pour macaroni noodles into pie shell and top with remaining cheese. Place back inside recteq until cheese is bubbling. Remove from recteq and allow to cool for 20 minutes before slicing and serving.
Ingredients
Serving Sizes
Crust
- 1 1/2 cup(s) Fritos Corn Chips, chopped fine
- 1/2 cup(s) All Purpose Flour
- 3 teaspoon(s) Ray's Loco Gringo Rub
- 2 teaspoon(s) Chef Greg's 4 Letter Rub
- 6 tablespoon(s) Melted Butter
Chili
- 2 tablespoon(s) Olive Oil
- 1 Onion, diced medium
- 1 Bell Pepper, diced medium
- 3 tablespoon(s) Garlic Paste
- 3 tablespoon(s) Ray's Loco Gringo Rub
- 1/2 teaspoon(s) Cumin
- 28 ounce(s) Crushed Canned Tomatoes
- 8 ounce(s) Tomato Sauce
- 6 tablespoon(s) Tomato Paste
- 14 ounce(s) Canned Kidney Beans
- 8 ounce(s) Macaroni Noodles
- 2 cup(s) Colby Jack Cheese, shredded
- 2 cup(s) Mozzarella Cheese, shredded
- 1 cup(s) Beef Broth
Tools Needed
- Chef Knife
- Cutting Board
- Wooden Spoon
- Pie Pan
- Mixing Bowl
- Whisk
- Nitrile Gloves
- Dutch Oven
- Non-stick Spray
- Step 1: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 400°F and place the recteq Dutch Oven inside recteq.
- Step 2: In a mixing bowl add: Fritos Corn Chips, flour, Ray's Loco Gringo Rub, and Chef Greg's 4 Letter Rub. Mix well. Slowly add butter while mixing all ingredients together.
- Step 3: Spray pie pan with non-stick spray and form pie dough around pie pan(make sure that crust is evenly spread across pie pan). Place inside recteq and let bake for 10-12 minutes. Remove from recteq and allow to cool.
- Step 4: In recteq Dutch Oven add oil, onions, bell pepper, and cook until onions become translucent. Add garlic paste and mix well. Add Ray's Loco Gringo Rub and cumin. Mix well.
- Step 5: Add tomato product and mix well. Add kidney bean and beef broth, mix well, cover and bring to a simmer. Add noddles and stir them into the chill. Cover and let simmer, stirring occasionally.
- Step 6: Once noodles start to get tender and broth has been absorbed, add 1 cup Colby Jack cheese and 1 cup Mozzarella Cheese. Mix well.
- Step 7: Remove from recteq and pour macaroni noodles into pie shell and top with remaining cheese. Place back inside recteq until cheese is bubbling. Remove from recteq and allow to cool for 20 minutes before slicing and serving.
Chef Pairings
Slice and serve warm straight from the pie pan with a dollop of sour cream, fresh cilantro, or sliced jalapeños.