Frito pie with Texas chili con carne

Stem and seed the dried chilies and tear them into one inch chunks.

Dry roast the chilies in a preheated stainless steel high wall skillet, stirring, until fragrant but not smoking.

Add water just to cover, then the cayenne, coriander, cumin, paprika and demi-glace.

Bring to a simmer and cook about 10 minutes until the chilies are completely soft.

Blend until completely smooth, with no particulate or grit.

Trim the chuck roast and cut it into small cubes; season lightly with kosher salt and rest four hours in the fridge or one hour at room temperature.

Pat the beef dry and brown it on one side only, in batches, in a preheated well-oiled pan.

Re-oil the pan and saute the chopped onion in the fond, scraping it up.

Crush in the garlic and cook 30 to 60 seconds until fragrant, then deglaze with a splash of water.

Return the beef and its juices, add chili sauce just to cover, season with black pepper and a pinch of salt.

Smoke the chili at 300F for three to four hours.

Assemble over a bed of Fritos, top with chili, grated cheddar and chopped onions.