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Frito Pie

BoccieBoccie Posts: 186
edited 11:14PM in EggHead Forum
fritopie.jpg
<p />We had Frito Pie tonight. Basically your favorite chili over Frito Corn Chips. It was good.[p]Our chili recipe was:
1 1/2lb Ground Chuck
1lb Homemade Pork Sausage
2 Large Diced Onions
2 Cloves Garlic
2 small cans Tomato Paste
1 28oz can Diced Tomato's
1 28oz can Crushed Tomato's
2 tsp Salt
1 Tbsp Black Pepper
3 Tbsp Chili Powder (approx...not really measured)
Water[p]Brown the meat and drain.[p]Saute onions and garlic, then add everything together in pot and add enough water to fill the pot. (we used the 5qt dutch oven)[p]Get egg up to 300deg, added Hickory for the smoking.[p]Cooked 4 hours, stirring every hour. Add water if necessary.[p]Put a Frito Corn Chips in bowl (about 1/3 full), top with chili and cheese.[p]:-) Enjoy

Comments

  • SchneidSchneid Posts: 24
    Boccie,
    Chili is definately the call for today---sleeting here in Biloxi. What was that pot you Egged the chili in? Ceramic? Metal? Wife will not allow me to use her indoor stuff so I have been suffering through with throw away aluminum pans---not esthetically pleasing,and occassionally dangerously messy. I had a tasty pork tenderloin yesterday and planning an Egged calzone tomorrow. Could use some of that chili!

  • ShelbyShelby Posts: 803
    Schneid,
    Sleeting in Biloxi? Not so over here in New Orleans. Is it my imagination or are there not many folks on here from our neck of the woods?

  • SchneidSchneid Posts: 24
    Shelby,
    Nearly everytime I have someone over, they are getting their taste of BGE for first time. The guests yesterday told my wife during the cook that they did not like pork---they are hooked. The sleeting is a light little pelting, hope it does not make black ice on the roads. Gotta go get some rest---Feb and the Mardi Gras are coming up....

  • nikkignikkig Posts: 514
    Schneid,
    We used a 5qt. Lodge cast iron dutch oven (with the lid off so it could get the smoke flavor). It's a bit nippy here in West Virginia too. High today was all of about 25, low around 10 tonight. Chili was just the right meal for today![p]~nikki

  • RyanRyan Posts: 243
    When I was in school at Baylor U. in Waco, Tx there was a bbq joint just South of campus that had something vaguely similar. The place is called Vitek's (small mom and pop operation).[p]In a 9"x9" styro clamshell he'd put in a thick base layer of frito's, add a heap of bbq chopped beef, bbq beans on top of that, and cheese, onions, and peppers to finish it off. Oops, forgot to mention the hot links as well.[p]They called it a "gut pack". Judging by my appearance a few months after discovering that place, the name is aptly suited.
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