Peggy hill's frito pie

Ingredients

• 1 and 1/2 libras Ground Beef
• 6 Cloves Garlic, minced
• 1 Carrot, peeled and sliced
• 1 Jalepeno, diced
• 1 Red Bell Pepper, diced
• 1/2 of a Large Onion, or 1 Small Onion, diced
• 1 Bag Fritos
• (1) 29 oz Can Tomato Puree
• 5 and 1/3 Cups Water
• 1 Cup Shredded Cheddar Cheese
• 2 Tablespoons Olive Oil
• 1 Tablespoon Flour
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 1/2 Teaspoon Cumin
• 1/2 Teaspoon Chili Powder
• 1/4 Teaspoon Cayenne Pepper

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Preparation

• In a large stockpot, brown the ground beef in the olive oil over medium high heat for 5 minutes.
• Then add the onion, salt and pepper and continue to cook over medium heat for another 10 minutes, stirring occasionally to keep any from sticking to the bottom of the pot.
• Add the carrot, garlic and the bell pepper and cook for an additional 5 minutes. Then add the tomato puree, water, jalepeno, cumin, chili powder and cayenne pepper and stir until well blended.
• Lower the heat to a simmer and allow the mixture to boil for 30 minutes, stirring occasionally. Then, scoop out about 1/2 cup of the broth and place it in a small bowl.
  
• Using a whisk or a fork, add the flour and blend quickly until a smooth paste is formed. Add the paste back into the chili and stir until well blended. Allow the mixture to cook for another 10 minutes.
• Using a ladle, fill a bowl with about 1 cup of the chili. Sprinkle your desired amount of shredded cheese on top of the chili, then place about 1/3 cup of fritos on top of the cheese.
• Stir the mixture together, and enjoy!