Frito Pie has been on my mind of late. The warm weather has me conjuring up thoughts of State Fairs and picnics and baseball games and other specifically American outdoor events that suggest foods eaten out of hand and foods that defy all conventional “healthy-eating” sensibilities. Frito Pie is one food that fits both criteria — it’s portable and well, disposable, and it’s virtually devoid of any redeeming nutritional value. However, it is super-yummy in all its gleefully white-trashy, grease-bomby way. I like it! It reminds me of my youth and my Southern ties, of hot weather and festival foods.
Now there’s a school of Frito Pie theory that suggests a baked casserole sort of construction, like some kind of bastardized Tex-Mex lasagna or ghetto-style enchiladas. Sure, you bake a bunch of Fritos (and no other corn chip is acceptable) with chili or ground beef with cheese and salsa and you know that’s going to be tasty treat. But to me that’s not really Frito Pie even if it kind of resembles a pie; to me Frito Pie is the so-called “walking taco” whereby you cut open a snack-sized bag of Fritos (the one and only) and you dump into it some hot chili (preferably beanless), some grated cheese, some sour cream and then maybe some other garnishes like jalapenos, hot sauce, chopped scallions, guacamole, etc. You scarf that down with a plastic fork (or spork, if you should be so lucky) and wash that down with an ice-cold PBR or Dixie (or Shiner Bock, if you should be so lucky) and that’s good eatin’, y’all!
For an afternoon snack today I made a totally delish Frito Pie. Because I had only a large bag of Fritos, I put it into a plastic deli cup and I ate it with a plastic fork. This presentation approximated the portability of eating out of a greasy plastic bag but was way neater. It went a little something like this….
- 1 cup of Fritos dumped into a 16-ounce plastic container
- 3/4 cup of basic meaty beanless chili put on top of that
- 1/2 cup of grated “Mexican-style” cheese (jack & cheddar) scattered over the hot chili
- 1/4 cup sour cream dumped into the container slightly off to the side
- 1/4 cup chopped fresh avocado, dumped into the container slightly off to the side
- 1 tablespoon chopped cilantro put on top
- 1 tablespoon chopped green onion, on top
- 1 teaspoon (or more!) hot sauce. I used Cholula, which is awesome.
- stick a plastic fork in it
So, if you’re hankering for something that isn’t remotely healthy, try some Frito Pie. You can’t live on vegan kale salad alone, ya know!
I’ve included a basic chili recipe. This is simple chili not meant to be eaten as a main course but to go on top of hot dogs, burgers, and things like Frito Pie.
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- salt and pepper
- 1/2 cup chopped onion
- 1/2 cup chopped red or green bell pepper
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon flour
- 1 cup beer
- 1 can (14.5 ounces) diced tomatoes
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon brown sugar
- 1 teaspoon dried oregano or marjoram
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cayenne
To make the chili melt the butter with the oil in a 4-quart heavy-bottomed pot set over medium heat. Turn heat up to high and add the ground beef. Season beef with salt and pepper to taste and brown well. Add the onions and garlic and cook for a couple of minutes until softened. Add tomato paste and cook that, stirring around, until fragrant, about 15 seconds. Sprinkle the flour over the beef and onion mixture and stir well. Add beer and cook until the alcohol smell has dissipated. Add all remaining ingredients. Stir well to combine. Bring to a low boil and then reduce heat to low. Simmer for a minimum of 30 minutes, stirring occasionally. I like to cook it gently for at least an hour until everything breaks down nicely and the excess water has evaporated. Keep in mind that this chili is better the next day, so plan ahead if you can.