It's been a long time since I have had Fritos and chili together! Man, have I been missing out!
It seems to me that Frito chili pie is a big thing down here too. I love southern comfort foods.
I really really loved the chili that I made to put on top of the Frito chips! I have tried a couple of different chili recipes over the past couple months and I think this is my favorite so far!
This would be a perfect meal for a crowd this fall, maybe at a Halloween party! Plus it would be easy clean up, and who doesn't love it when there isn't a ton of dishes waiting to be washed?
Frito Chili Pie
2 pounds Ground Chuck
3 cloves Garlic, Minced (optional)
1 can (12 To 14 Ounce) Tomato Sauce
1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)
1/2 teaspoon Salt
1 teaspoon Ground Oregano
1 Tablespoon Ground Cumin
2 Tablespoons Chili Powder (more To Taste)
1 can (14-ounce) Kidney Beans, Drained And Rinsed
1 can (14-ounce) Pinto Beans, Drained And Rinsed
1/4 cup Masa (corn Flour) Or Regular Corn Meal
1/2 cup Warm Water
Individual Bags Of Fritos
Grated Sharp Cheddar Cheese
Diced Red Onion (Optional)
Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.
Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.
Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside.
Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks.
Recipe From: The Pioneer Woman