Paleo Chili Pie

SERVES 6

GLUTEN-FREE · DAIRY-FREE · PALEO · GRAIN-FREE

Total time: 40 minutes

Please tell me you’ve had a Frito Chili Pie before. No? Well, I’ve had about 800 of them in my lifetime—they are a Texas staple—so plenty for the both of us! It’s pretty much a football stadium must-have and is essentially corn chips that have been smothered in chili and gooey nacho cheese. What I realized is that you can give this indulgent dish a healthier spin, making it perfect for dinner with your family. I replaced the Fritos with crispy plantain chips and crunchy cabbage, and to make this paleo-friendly, I omitted the beans and cheese. What you’re left with is a super flavorful chili spooned over crunchy, crispy bites, and all with the same delicious flavors of the original version.

• for the easy skillet chili
• 1 tablespoon avocado oil
• ½ medium yellow onion, finely diced (1 cup)
• 2 tablespoons seeded, finely diced jalapeño (1 medium jalapeño)
• 2 garlic cloves, minced
• 1 pound ground beef, 80 percent lean
• ½ pound ground pork
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 1 (15-ounce) can tomato sauce
• 1 tablespoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon sweet paprika
• ½ teaspoon apple cider vinegar
• ¼ teaspoon cayenne pepper (optional)
• to assemble
• 3 cups store-bought plain plantain chips (about 2 bags)
• 4 cups finely shredded green cabbage (about ¼ head cabbage)
• 1 avocado, diced
• 2 green onions (green parts only), thinly sliced
• ½ jalapeño, thinly sliced
• 2 tablespoons freshly chopped cilantro leaves

make the chili In a large skillet, heat the oil over medium heat. Add the onion, jalapeño, and garlic and cook, stirring, until the onion is tender, about 5 minutes.

Increase the heat to medium-high and add the beef, pork, salt, and black pepper. Break up the meat with the back of a spoon and cook until the meat is cooked through and browned, about 7 minutes. Drain off any excess fat.

Add the tomato paste to the browned beef. Stir until well combined. Add the tomato sauce, chili powder, cumin, paprika, apple cider vinegar, and cayenne pepper, if using, plus ¼ cup water. Bring the mixture to a boil, then reduce to a simmer. Continue cooking, uncovered and stirring occasionally, until the flavors have really combined, about 15 minutes. Season with more salt and pepper, if desired.

to assemble Spread about ½ cup of plantain chips over the bottom of 6 serving bowls. Divide the shredded cabbage over each of the bowls. Ladle the chili over the plantains and cabbage and top with avocado, green onion, jalapeño, and cilantro.