This is the recipe said to be invented in the 1960s by Teresa Hernandez, who worked the lunch counter at F.W. Woolworth’s in Santa Fe, New Mexico.
Recipe Makes 4 Servings
2 slices bacon, cut into 1 inch pieces
1 clove garlic, crushed
1 medium onion, chopped
1 lb ground beef
1 tsp salt (more or less to taste)
2 Tbs chili powder
½ tsp ground cumin
1/3 cup tomato paste
1½ cup water (more if necessary)
1 cup canned pinto beans, rinsed and drained
5 cups Fritos corn chips
½ lb Cheddar or Monterey jack, shredded
Optional: chopped onion and diced fresh jalapenos for garnish
- Cook bacon in heavy skillet until fat is rendered. Add onion and garlic and cook until onion is softened.
- Add ground chuck and cook over medium high heat, stirring and breaking up lumps, until browned, 3 to 4 minutes. Pour off excess fat and add salt, chili powder, cumin, and tomato paste.
- Slowly add water and simmer 10 min, adding more water if necessary. Add beans until heated through.
- Divide corn chips among individual wide shallow bowls, top with chili. Sprinkle cheese on top.
- Garnish with onion and jalapeno if desired.