Food on Friday: A super bowl of goodness
Like any true fan (of food) the thing I look forward to most in a Super Bowl party is what I am going to eat. Wings and guacamole always top my list, as do most other things that complement beer. But the thing I always make for others is Frito Pie. It’s one of those foods that I crave constantly. Fritos are one of my favorite chips – I love their simple saltiness. Unfortunately, football season (or foodball season, as I like to call it) is the only time I can justify eating them for dinner. And combining them with chili truly does get me ready for some football.
Recipe’s after the jump.
Tex-Mex Corn Chip Chili (courtesy of rachaelray.com)
Ingredients:
2 tablespoons extra-virgin olive oil
1 pound lean ground beef
1/2 sweet onion, finely chopped (about 1 cup)
1 clove garlic, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
One 15-ounce can black beans
One 15-ounce can pinto beans
One 10-ounce can tomatoes with green chilies
Salt and pepper
1/2 cup chopped fresh cilantro
12 ounces pepper Jack cheese, shredded (about 3 cups)
One bag (about 10 ounces) corn chips, such as Fritos
Directions:
In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over mediumlow heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring
occasionally, until thick, about 15 minutes. Season with salt and pepper.
Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.
Preheat oven to 350°F.
Spread 2 cups of Fritos in a baking dish (an 8-inch dish works great). Sprinkle half the onion and half the cheese over the Fritos. Pour the chili over the onion and cheese. Sprinkle the remaining Fritos, onion and cheese over the chili.
Bake for 15 or 20 minutes and cheese is bubbly. Serve hot.
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