A couple of week’s ago, my neighborhood bookclub gathered to discuss Cormac McCarthy’s All The Pretty Horses. Appropriately, the hostess of the evening served us some Tex Mex fare, including, Frito Pie — which was simply Hormel chili with some cheese melted on it, served over Fritos. Needless to say, it was was delicious and I’ve been craving more ever since. I often make this Tex Mex chili from Rachael Ray, but decided to try something new this season. When I got an email from The Pioneer Woman Cooks featuring her Frito Chili Pie recipe, I knew I had struck gold! It was very simple. Saute ground beef with some garlic (I also added green pepper which we still have growing in our container garden), then add tomato sauce, tomatoes with chilies, chili powder, cumin, oregano (I used fresh, since we had that handy, too) and let it simmer for about 20-30 minutes. Then I added two cans of beans (one black, one kidney) and let is simmer some more. Finally, per Ree Drummond’s recommendation, I added some corn meal mixed water and stirred. Another ten minutes of simmering and it was sheer perfection. I served over a generous pile of Fritos (ya gotta get the original!) with cheese, red onion and dallop of sour cream on top. Tasted even better the next day! — Angela M.