Tasty Tuesday: P Dub's Frito Chili Pie (With My Edits).

My dad makes the best chili I've ever tasted. But since I'm not as adventurous as he is (he's one of those cooks that just looks through the cupboard and thinks "hmmm a little of this, a little of that" and it turns out wonderfully), I wanted to post this recipe with my edits so I could remember exactly what I added/subtracted. Because it was GOOD. I can't wait to eat the leftovers for lunch.

Pioneer Woman's Frito Chili Pie

Recipe and photo found here.

2 pounds Ground Chuck

3 cloves Garlic, Minced (optional) I used b/c I love some garlic!

1 can (12 To 14 Ounce) Tomato Sauce

1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)

1 can of diced tomatoes
1 can of mushrooms

½ teaspoons Salt

1 teaspoon Ground Oregano

1 Tablespoon Ground Cumin

2 Tablespoons Chili Powder (more To Taste) I only used 1 Tbsp

1 can (14-ounce) Kidney Beans, Drained And Rinsed

1 can (14-ounce) Pinto Beans, Drained And Rinsed

¼ cups Masa (corn Flour) Or Regular Corn Meal I omitted this b/c I didn't want it to thicken up.

½ cups Warm Water

Individual Bags Of Fritos

Grated Sharp Cheddar Cheese

Diced Red Onion (Optional)

Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce,  diced tomatoes, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.

Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.

Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside.

Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. A crowd-pleaser!

Or, you can do like me and buy Frito Scoops and just scoop up your chili! :)