When I was attending “The University” of Texas at Austin in the mid-eighties, I discovered “Chili Frito Pie.”
Chili Frito Pie
Now if you’ve ever spent any time in Texas, you know that Chili is a really big deal. Anyway, I wanted to share my own very unique recipe that I’ve developed myself over the years with you. I call it “Les’s West Texas Red Chili Frito Pie” (be sure to pronounce it slowly with a drawl).
Although I disclaim that “West Texas” and the “Red” parts are misnomers, because a bona fide West Texan would never make chili with beans in it, “cause you don’t cook no beans with your chili.” Oh well…, ya gotta know the rules to break ‘em. Here’s my recipe and I’m stickin’ to it (and I hope you enjoy it).
Ingredients for Chili:
2 tablespoons vegetable oil
1 lb. ground beef
2 large chopped onions
A couple cloves of minced garlic
1 package pre-sliced mushrooms
1 big can of diced tomatoes
1 extra big can of kidney beans
1 beef bouillon cube
A mess of chili powder
Some garlic powder
Some cumin
Some paprika
Some cayenne pepper
Some salt and pepper
The secret ingredient: A Bud Longneck
Additional Ingredients:
A big bag of Fritos
Grated sharp cheddar cheese
Some sour cream
Directions:
Heat the oil in a big pot. Add the ground beef and brown a little. Add the onions, garlic, and mushrooms and sauté until meat is thoroughly browned. Stir in the tomatoes and kidney beans, as well as the garlic powder, bouillon cube, the mess of chili powder, cumin, and paprika. Add the secret ingredient (the bottle o’ bud) and bring to a boil over medium high heat. Then reduce heat to medium-low and simmer, uncovered for about an hour. Season with salt, pepper, and cayenne pepper. Serve with cheddar cheese and sour cream, and the rest of the Bud Longnecks.
If you have never done this before, and you follow my directions, I guarantee you this will be the best chili experience you’ve ever had. This is the way it’s really done:
- Put a handful of the fritos in your bowl
- Add a scoop or three of chili (adjust to taste / level of hunger)
- Top with cheddar cheese sour cream
- Grab a spoon and start eatin’
And, for the finishing touch, serve the longnecks out of an ice-filled bucket.
Merle Haggard and Willy Nelson are optional but strongly recommended.
Just hook ‘em!
