Tag Archives: Chili

Frito Chili Pie

Frito Chili Pie

  • Servings: 10+
  • Difficulty: easy
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Frito Chili Pie
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I am loving the change of weather in Texas. When contrasted against our hot and mostly unbearable summers, that first cooling front excites me like a fat kid over cake. Football on Saturdays and Sundays is just hard to beat. Such a great time of the year.

At the State Fair you see these bags of Fritos Corn Chips cut open and chili, cheese and onions added to your liking and given a spork to eat it right out of the bag. We haven’t had chili in a while so I made my a version of my Uncle J’s chili and topped it with fresh shredded cheddar and Fritos The other nice thing about it is that you can freeze the left overs or use it on other dishes (burgers, dogs, enchiladas,) and/or eat it throughout the week.

Ingredients:
Bag of Frito Corn Chips
Fresh block of extra sharp cheddar cheese
Uncle J’s Chili https://whiskeynwry.com/2014/12/29/uncle-js-chili-103/

Directions
1. Follow my recipe for my Uncle J’s Chili or your own favorite chili recipe. I catch grief being from Texas and using beans. Don’t know why it’s a big deal down here but I like what I like. Top it with chips and cheese and enjoy it with your favorite beer.

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Uncle J’s Chili #103

Uncle J's Chili #103

  • Servings: 41
  • Difficulty: easy
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Chili #103
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I posted a chili recipe a while back titled “Chili 102”. That recipe was based upon the popular recipe called Major Cojone’s Chili. Jill friend Abby tipped us off on his recipe. Thanks Abby. I hosted a little pre-Christmas shindig at our house. I was going to go Asian fusion but I noticed at my Mom’s Slider Bday party a lot of the gals were going bun less. So concerned about the gluten free crowd I opted for a nice chili. The older folks in our family don’t like the spice levels that I prefer so I toned it down a bit and added more sugar than I otherwise would. It turned out great. We had about 20 folks and almost everyone went back for a little more. Always a good sign.

I severed the chili with Fritos, diced sweet onions, Shredded Cheddar from a block, and Zesta crackers. I grew up a Zesta guy but converted to Fritos.
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Ingredients:
4 lbs of Grass Fed Ground Beef
2 lbs of Turkey Breakfast sausage
1 lbs. of Thick cut bacon
4 jalapeno peppers (seeded for less heat)
4 yellow onions diced medium
3 green pepper diced medium
5 cloves of diced garlic
2 cans (15oz) of beans (chili, pinto or kidney)
2 cans (15oz) of fire roasted tomatoes
1 can (28oz) tomato Sauce/Puree
1 cup of ketchup
1-2 beers (or beef stock or blend of stock/beer and water)
3 tbs of Adobe sauce (you can dice a chili or two if you want but I used the sauce only)
3 tbs Tabasco
3 tbs Worcestershire sauce
8 tbs of Chili powder
5 tbs of Ancho chili Powder
2 tbs of black pepper
2 tbs of mustard powder
1 tbs of red pepper flakes
3/4 cup of sugar
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Directions:
1. First brown the beef and sausage and break them up as you brown (med heat). Drain the fat and remove the meats and set aside.

2. While beef and turkey sausage are browning dice up all your peppers and onions. You want a small dice.

3. Last meat… Bacon.. trim off some of the fat. Those big white spaces and throw them out. You dont need that much fat. Small dice the rest of your bacon. We are talking bacon bits size. We want the chili to be uniform and nothing stealing the show. Turn your heat to medium low and add your diced uncooked bacon and cook until browned (right before crispy) Remove the bacon bits but keep the fat for sauteing your veggies.

4. In the same pot with the remaining bacon fat add your onions and peppers until softened.

5. Add your garlic and spices to open them up and to get the oils distributed well. If you need more oil add a glug of olive oil. 1 or 2 mins.

6. Now add your wet ingredients and, browned meat and beans to the pot and let it simmer for 4-5 hours. Keep an eye on it and stir often. If it needs liquid to loosen it up add some more beer, beef stock or water.
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Chili #102

Chili #102

  • Servings: 21
  • Difficulty: easy
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Chili #102
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Chili recipes are like BBQ in the way they can bring out the zealot in anyone. Everyone has ‘the best ever” recipe. To quote Rodney King “Cant we all just get along?” Spicy, Sweet, Tangy, Chunky, Beans, 2hrs, 12hrs etc.. We all have our own tastes. In golf terms, this one plays right down the middle. A balance of sweet and spicy. This recipe was adapted by one titled Major Cojones and was a recommendation from one of Jill’s friends. It’s really good for serving to company where you weren’t sure how they like it. For serving it for me, I amp up the chili powder and heat.IMG_8785

I like to top it with onions, cheddar and Fritos or oyster crackers but if you wanted to go all Cincinnati on this you could sprinkle in some cinnamon and serve over noodles. Or for the paleo cincinnatian folks use spaghetti squash.

Ingredients:
2 lbs of Grass Fed Ground Beef
1 lbs of Pork Sausage
5 strips of trimmed Pepper bacon
4 jalapeno peppers (seeded for less heat)
2 yellow onions diced medium
1 green pepper diced medium
2 cans (15oz) of beans (chili, pinto or kidney)
2 cans (15oz) of fire roasted tomatoes
1 can (28oz) tomato Sauce/Puree
1 cup of ketchup
3 tbs Tabasco
3 tbs Worcestershire sauce
1 cup of beef broth or beer
5 tbs of chili powder
1 tbs of black pepper
1 tbs of mustard powder
1 tbs of red pepper flakes
2 tbs of sugar

Directions:
First brown each of the meats and remove the fat. For the bacon dice it up small and I remove most of the white fat parts.

In a large pot put a little oil and add your diced veggies and cook and soften them. Now add it all into the pot (except sugar, chili powder and hot sauce) and bring to a boil and pull it back down to a simmer. Add the sugar, chili powder and hot sauce a little at a time until you get it to your liking. If it gets too thick just add water, broth or beer to loosen it up. Cook for 4 -6 hours.
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