Recipe by WiTay
When the weather starts getting cold I love to warm up with Frito Pie. All it is is Frito's corn chips topped with chili and cheese. I like my chili full of different flavors and textures so I created this recipe which has proven to be a hit with everyone who's tried it. Most of my measurements are guesses since I always just spice things to taste.
Top Review by Charlotte J
This was a nice spicy chili, the heat will stay with you for a little while after you eat it. I used 4 jalapenos, 29 ounce can of beans, 1 1/2 teaspoons of the cayenne and NO cinnamon. Which turned out a mighty damn good bowl of chili. I adopted this chef for the *Spring PAC 2008* game
- 1 lb ground meat (I prefer turkey but you can use beef)
- 1 white onion
- 4 -5 small jalapeno peppers
- 1 (15 ounce) can kidney beans
- 1 (28 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1⁄4 cup chili powder
- 1 tablespoon cayenne
- 1 tablespoon garlic salt
- 1 tablespoon paprika
- 1⁄2 tablespoon cinnamon (or 1 cinnamon stick)
- 1⁄2 teaspoon ginger powder
- 1⁄2 tablespoon black pepper
- frito's corn chips
- cheddar cheese
Directions See How It's Made
- Combine the diced tomatoes(undrained), kidney beans(undrained), and tomato paste in a large pot. Add the chili powder, cayenne, garlic salt, paprika, cinnamon, ginger, and black pepper to the mixture and cook covered on stove on medium heat.
- Cut the tops off the jalapeños and quarter them longways into strips or "leaves" as my friends call them. Remove the seeds and innards.
- Petal the onion by removing the ends and cutting it in half then cutting each half into quarters and breaking apart the layers.
- Combine the ground meat, peppers and onions in a lightly oiled skillet and cook until the meat has browned.
- Add the meat and vegetables to the pot of tomatoes and beans and cook covered an additional 5-10 minutes to let the flavors mingle.
- Serve in a bowl over Frito's and top with grated cheddar.