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Texas Beef Frito Pie

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by Scott Moore

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This is Texas chili - no tomatoes and NO BEANS!!!! A mildy spicy stew with a hint of sweetness, served with a Southern jalapeno cornbread. Add fritos to make a Texas favorite, Frito Pie!!!

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Nutritional facts

Protein

48g

Carbs

44g

Calories

700

Fat

38g

Ingredients

All Purpose FlourAncho Chili PowderBaking PowderBaking SodaBeef ChuckButtermilkCanola OilCheddar CheeseChipotle Chili PowderCorn KernelsCorn MealCultured Pasteurized Light CreamCultured Pasteurized Reduced Fat MilkDark Brown SugarDistilled VinegarEggsEnzymesFlour Corn MealFolic AcidFresno ChiliesGarlicGround Black PepperGround CorianderGround CuminGuajillo PowderJalapenoKosher SaltMilkNiacinNonfat MilkPasilla PowderPasteurised CreamRiboflavinScallionsSour CreamSpanish OnionsSugarSweet PaprikaThiamine MononitrateUnbleached Hard Red Wheat FlourUnsalted ButterVeal StockWaterYellow Cornmeal

Reviews

3.9

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 20 reviews

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About Scott Moore

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Chef Scott has 20+ years experience in the Austin culinary scene, with most of his professional experience in hotels and multi-outlet facilities. He was Executive Chef at the Intercontinental Stephen F. Austin Hotel downtown, Banquet Chef for The Archer Hotel in The Domain, as well as the Fine Dining Carillon Restaurant Chef at AT&T. Chef Scott has also cooked as a private chef for local families in the area, with years of experience in independent local restaurants.
Chef has a very keen interest in product quality and sourcing. He is an avid outdoorsman and enjoys hunting and fishing. In his free time, he likes visiting local farms and farmers markets, and maintains his hugelkultur garden at his home with several fruit bearing trees. Chef loves sustainable and regenerative agriculture practices, and has a personal motivation when it comes to working with products to try and leave them in a better place than when they were found.
Growing up, his mom always made home-cooked meals for a sit-down as a family dinner every night. It was expected that the TV was off, and that the family cherish the time around the table - an impactful tradition that informed Chef’s respect for the rituals involved with food, cooking, and nourishment which he continues on with his family of two children and loving wife.

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