The San Antonio Express News featured Frito pie in the Sunday edition. They had everything covered from the original Fritos covered with chili and cheese and baked to the opened package of Fritos covered with a scoop of chili topped with shredded cheese and perhaps diced onion or jalapeño slices. Chili originated in San Antonio as was Fritos. The Express News chili recipe.
Frito Pie in the bag is the to go version. It is sold at practically every football game in Texas.
I like all concoctions of Frito pie, but over the years I have grown to prefer my version. Because I reverse the layering of the pie. Instead of Fritos covered with chili, I put my 30 minute chili in the bowl, cover it with shredded cheese and sprinkled with diced onion or chopped green onions. Then I sprinkle Fritos on top. The Fritos stay crisp and everyone can make their own bowl with toppings to please.
30 Minute Chili
- 1 lb ground beef
- 1/2 cup chopped onion
- 14 1/2 oz can of chopped tomatoes and juice
- 8 oz can tomato sauce
- 15 1/2 oz can kidney beans
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 to 2 tbsp chili powder
- 2 tsp sugar.
Brown ground beef. Stir in tomatoes, sauce , kidney beans and seasonings. Break up tomatoes. Heat to boiling. Reduce heat, simmer uncovered 30 minutes to blend flavors. Top chili with cheese, onions and Fritos.
This will normally serve 4. You can adjust seasonings to your taste. I like more garlic in ours.
Enjoy and make with love.