Frito Pie with Chili con Carne

It's hard to go wrong when you combine homemade chili, onions and cheddar cheese with addictively crunchy Fritos corn chips, and you can serve this decadent treat with your chips piled high in a big bowl topped with warm chili and all the fixin's, or "walking taco" style, with the chili dumped right into an individual serving-size bag of Fritos.

Reprinted with permission from The Southern Slow Cooker by Kendra Bailey Morris, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.

Frito Pie with Chili con Carne

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    Ingredients

    1 teaspoon bacon grease or vegetable oil 1/4 teaspoon cayenne pepper (optional)
    2 pounds extra-lean ground beef 2 (8-ounce) cans tomato sauce
    4 cloves garlic, minced 1 (10-ounce) can diced tomatoes with green chiles
    3 tablespoons chili powder 2 (14-ounce) cans kidney beans, rinsed and drained
    1 1/2 teaspoons cumin 8 ounces sharp cheddar cheese, grated
    1 teaspoon dried oregano, preferably Mexican 1/2 cup minced sweet onion
    3/4 teaspoon salt sliced pickled jalapenos
    1/2 teaspoon sugar sour cream
    1/4 teaspoon black pepper large bag Fritos brand corn chips, or 8 (1-2 ounce) individual serving-size bags

    directions

    Total:
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    • 1

      Spray the inside of the slow cooker with cooking spray. 

    • 2

      Heat a large skillet or cast-iron pan on the stovetop over medium-high heat and add the bacon grease. Crumble in the ground beef and cook until the meat is no longer pink, about 5 minutes. Add the garlic and cook for another minute. Mix in the chili powder, cumin, oregano, salt, sugar, black pepper, and cayenne. Cook for 1 more minute.

    • 3

      Pour the beef mixture into the slow cooker and add the tomato sauce, tomatoes and chiles, and kidney beans. Stir well. Cover and cook on low for at least 8 hours and up to 9 hours.

    • 4

      To serve, spread the chips in a 9 by 13-inch casserole dish or divide among eight smaller bowls. Pour in the chili, then top with the cheddar, sweet onion, jalapeños, and sour cream and serve. Alternatively, cut open eight individual serving–size bags of chips, divide the chili and toppings evenly among the bags, and eat straight from the bags with a fork.

    notes

    Drink this with an icy-cold Lone Star lager from Texas or similar light brew

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