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Staying true to their Texas roots, Sandy and Crystal whip up some classic chili frito pie with a bit of beer.
Chili Frito Pie Recipe:
2 tablespoons vegetable oil
3 pounds beef chuck, cut into 1/2-inch chunks
2 teaspoons kosher salt
2 teaspoons ground black pepper
3/4 cup plus 1 tablespoon Queen's chili dump (recipe below)
8 ounces tomato sauce
14 ounces beef broth
6 dashes of Tabasco
3/4 cups beer (Beer Chicks used Session Black Lager)
1 large bag Fritos
3 cups sharp yellow cheddar cheese, grated
1.Heat oil in a large heavy bottom pot over medium high heat. Add beef in batches and brown on all sides, season with salt and pepper. Once all the beef is browned, add the spice dump to the beef and cook for 4-5 minutes more. Stir to make sure all the beef is fully coated in the spice dump. Pour in the tomato sauce, beef broth, Tabasco, and beer. Bring to a simmer, cover and continue to cook for 1 1/2 hours or until beef is fork tender. Stir once in a while to prevent chili from burning on the bottom.
2.When ready to serve, fill the bottom of a bowl with Fritos and top with a hearty helping of beef chili. Sprinkle the top with shredded cheese and enjoy!
Queen's Chili Dump Recipe:
1 1/2 teaspoons cayenne pepper
2 teaspoons garlic powder
2 teaspoons white pepper
2 teaspoons chicken bouillon granules
4 teaspoons beef bouillon granules
4 teaspoons kosher salt
2 tablespoons onion powder
2 tablespoons ground cumin
3/4 cups chili powder
1.Mix all ingredients together. Store in an airtight container for up to 2 months.
Yield: 1 1/2 cups
Casserole Queens' website: http://www.casserolequeens.com/