Frito Pie Recipe
Move over, Pumpkin Spice Lattes. As every good Texan knows, Frito Pies are the true symbol of the kickoff to Fall. And we don’t call them “chili pies” either. They’re appropriately named “Frito Pie” because Fritos were born here, duh.
The great thing is, we love to brag about… er, share… our Lone Star culture, and this comfort food should truly be served in every household. Here’s a simple recipe to warm your bones and fill your bellies on a crisp Autumn night.
Everyone has their own embellishments, but these are the basics.
I use turkey instead of ground beef to make it a little more healthy. Full list of ingredients is below.
Brown your meat in a skillet. I season during this step as well so it has a nice, savory flavor. You can use a variety of spices like cumin, oregano, cayenne pepper, salt or salt-free seasoning, garlic powder, minced onions, crushed red pepper, and chili powder if you’d like. You will add more of all of these later. Drain any excess liquid before pouring your protein into a pot. Some people prefer slow-cookers, but pots have proven to be an easier method for me.
Add tomato sauce and water. Sprinkle in your seasoning packets. I use Wick Fowler’s 2 Alarm Chili Kit, or you can use spices from your pantry. Some people add masa flour to thicken it, but I stew it for long enough that it’s not needed. Throw in a can of diced tomatoes and stir it all together. Allow it to simmer at least 30 minutes or cook even longer for a better taste. Keep an eye on it and blend every so often.
Now here’s where things can go sideways.
Nearly all native Texans will swear to you that chili should never have beans. I disagree. I add a can of dark red kidney beans and a can of black beans. Be sure to rinse them before mixing them in, and it’s best to include them toward the end (allow about 15-20 min. to cook), or they will fall apart.
During these last few minutes of cook time, I chop green onions to top it with. I pour Fritos in a bowl, layer the chili over it, toss on some shredded cheddar cheese, and then scatter the green garnish.
You may have noticed, people also prefer different utensils. My boyfriend likes spooning, and I like forking. (Giggity.) There’s really no wrong way to enjoy a Frito Pie.
There was a time when I actually had “Sybil’s Chili” on the menu at a Dallas restaurant so I’m pretty much a connoisseur. Only kidding, but I would probably bathe in a vat of it if that was allowed.
As the old catchphrase goes, “Eat my chili!”
INGREDIENTS:
-2 lbs. of ground turkey (ground beef will also work)
-8 oz. can of low-sodium tomato sauce
-2 cups of water
-14.5 oz. can of low-sodium diced tomatoes
-1 pkg. of Wick Fowler’s 2 Alarm Chili Kit
-Spices to have on hand for taste (cumin, oregano, paprika, salt or salt-free seasoning, garlic powder, onion powder, minced onions, black pepper, cayenne pepper, crushed red pepper, and chili powder)
-15 oz. can of low-sodium dark red kidney beans
-15 oz. can of low-sodium black beans
-8 oz. pkg of shredded sharp cheddar cheese (or your preference)
-1 bag of lightly-salted Fritos corn chips
-1 bunch of green onions
