This is my husband's new favorite chili compared to the many others we've tried. The intention is to make it like a walking taco and put the chili in individual Frito chip bags, hence the name of the recipe. However, we tend to like it served in a bowl with Fritos crushed on top or use Tostitos in replacement of a spoon. Serving it in the individual bags would be fun for when kid's friends are over, and less mess to clean up. Also, would be easy tailgating food. No matter how you decide to transport the chili into your mouth it is good chili, and that's a fact.
Recipe: Frito Chili Pie
By: Ree Drummond - Pioneer Woman
Prep time: 5 minutes
Cook time: 1 hour
2lbs Ground Chuck
3 cloves garlic, minced
1 can (12-14oz) tomato sauce
1 can (10oz) Ro-Tel tomatoes and chiles
1/2 tsp salt
1 tsp oregano
1 tbsp cumin
2 tbsp chili powder
1 can (14 oz) kidney beans -drained, rinsed
1 can (14oz) pinto beans - drained, rinsed
1/4 cup masa or corn meal
1/2 cup warm water
Optional: cheddar cheese, diced red onion
1. Brown ground chuck with garlic in a pot over medium high heat.
2. Add tomato sauce, Rotel can, salt, oregano, cumin and chili powder.
3. Cover and reduce the heat to low. Simmer for 30 minutes.
4. Add drained and rinsed beans. Stir to combine, then cover and simmer for 20 minutes.
5. Mix masa with water then add to chili. Stir to combine and simmer for 10-15 minutes.
6. Serve by slicing Frito bags lengthwise. Pile in the chili and option of adding cheese and diced onion. Serve with plastic forks.
Click on the other recipes that have become staples in our home from Ree:
Chipotle Chicken Chili
Grilled Veggie Burritos
Mini Meatball Sandwiches
Crash Hot Potatoes
Buffalo Chicken Salad
Pioneer Pasta Salad
Frozen Fruit Cups