Photo by David Manning
We're gearing up for Super Sunday here at TheNest.com -- have you planned the ultimate Super Bowl party yet? These next few days, we'll be using this spot to highlight some of our favorite football-friendly recipes. These are tasty munchies you can eat without losing focus on the big game. Today, our focus is on this Frito pie from Cooking the Cowboy Way. I had never heard of a Frito pie until I started working here, but Knot Annie, who hails from Missouri, assures me it is both a real thing and very popular in the Midwest. Serve one up at your Super Bowl party!
1 (16-ounce) bag corn chips
2 cups Dutch’s Chili (see recipe below)
1 large red onion, diced
2 tablespoons diced jalapenos
1 cup sour cream
1 cup crumbled Cotija cheese or queso fresco
4 sprigs of cilantro, for garnish
To assemble, divide the corn chips among four bowls, mounding them into a pile in the center of each. Top each mound of chips with an even portion of the chili. Top each bowl with the onion, jalapenos, and a dollop of sour cream. Divide the cotija cheese evenly among the bowls, garnish with a sprig of cilantro, and serve warm.
Dutch’s Chili (serves 6)
4 tablespoons vegetable oil
1 medium yellow onion, chopped
2 tablespoons roasted garlic
2 pounds coarsely ground beef
1 cup Red Chile Sauce
1 tablespoon chili powder
1 tablespoon Mexican oregano
1 teaspoon ground cumin
2 medium tomatoes, diced
2 cups chicken stock
1 (12-ounce) bottle amber beer
2 teaspoons kosher salt
Heat the oil in a stew pot or Dutch oven over medium-high heat. Add the onion and garlic, and saute until the onion is soft. Add the meat and cook until it starts to brown, stirring occasionally. Add the Red Chile Sauce, chili powder, oregano, cumin, and tomatoes, stirring well to combine. Cook for 5 to 7 minutes, then stir in the stock and beer. Lower the heat to a simmer and cook, uncovered, for 45 minutes to an hour, stirring occasionally to keep the chili from sticking. Season with the salt and remove from the heat. Serve warm.
From Cooking the Cowboy Way, by Grady Spears with June Naylor/Andrews McMeel Publishing.
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