This recipe comes to you courtesy of my friend, Jill of Baby Rabies. She just got back from BlogHer; But back when she first started planning for BlogHer she found a restaurant in NY that she really wanted to go to for the purpose of Frito Pie. I told her it was a shame that she was going all the way from Texas to NY for Frito Pie!! haha. By the way, Jill, did you actually go get some Frito pie?? Anyway, I just could not get Frito Pie out of my head after that. My cravings for foods will go on for weeks. Most people seem to forget their cravings after a few days, but not me. Weeks and even months can be spent dreaming of certain foods. So I spent weeks dreaming of Fall Weather & camping so that I’d have an excuse to make some Frito Pie. But who can wait, and why do I need an excuse for frito pie?? I came up with an excuse anyway. Hubby was scheduled to go camping a few weekends ago while I was away at girls’ weekend with my cousins (I don’t camp when its 100 degrees outside. Its not good for my marriage. ha!) Anyway, I said scheduled because his truck broke down 1.5 hours away from home (& 3 hours from where I was which ended up cutting my girls’ weekend short). Two days and $500 later, he was without camping trip and a grumpy fellow. But he’s headed back for attempt #2 this weekend and he will be taking leftover frozen chili & fritos to make some frito pie.
Really, you can use any chili recipe you please for Frito pie. I modified my Texas Chili recipe to utilize ground beef and I changed the spices a little bit. Not a fan of beans? Leave them out. I however am generally a fan of beans so into my chili they go! The formula for frito pie is simple: fritos & chili + toppings of choice. Cheese is a must; everything else is just icing on the cake. You can even buy smaller bags of fritos and just dump the chili & toppings right into the bag! Delish!
1 1/2 lbs lean ground beef
1 can Rotel (diced tomatoes with green chiles)
1/2 c beef broth
1/2 medium onion, diced
2 large gloves garlic, minced
1 Tbsp ancho chili powder
1 Tbsp cumin
2 tsp oregano
1 tsp paprika
1/2 tsp cocoa powder
1 Tbsp tomato paste
Salt & Black pepper to taste
1 (15 oz) cans beans, drained (optional)
4 cups of Fritos
4 cups of chili
Garnish as desired: shredded cheese, onion, sour cream, jalapenos, etc.
To make chili: In a large dutch oven, add ground beef. Season with salt & freshly ground black pepper. Stir occasionally, until browned (drain excess fat if desired). Over medium heat, add onions & garlic and saute, stirring occasionally until softened and aromatic. Add the chili powder, cumin, oregano, paprika, Rotel, cocoa powder, tomato paste and beef broth. Bring to a low boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 1 hour, or longer (add beef broth if needed). If desired, add drained beans and allow to simmer for another 10-15 minutes. Season with salt & pepper as desired.
For Frito Pie: For each frito pie, spoon one cup of chili over one cup of Fritos. Garnish as desired — we like shredded cheddar & diced onions.