real life test kitchen: tex mex corn chip chili

In honor of Superbowl Sunday, we are sharing our favorite, go-to chili recipe with you again. Yes, it does include Fritos, but it is super easy and whips up in a jiffy!

We joke with friends that all of Rachael Ray’s recipes have Fritos or Cool-Whip in them — even though I have cooked a bunch and none of them have. But when I spotted this recipe in the March issue of her magazine that did I had to give it a try. At first I had planned on substituting corn tortilla chips for the Fritos, but Chad wisely talked me out that. The chili was simple enough: Brown some ground beef in a Dutch oven, then add in onion, garlic, chili powder and cumin. After that simmers for a few minutes, stir in black and pinto beans, and a can of tomatoes. Cook for about 15 minutes. Then top with shredded cheese and cilantro and serve over — you guessed it — a bed of Fritos in a bowl. We also added in some corn — this is definitely a recipe you can adapt as you like. Just don’t forget those magical corn chips — they really did make it extra “delish”.

TEX MEX CHILI, ADAPTED FROM RACHAEL RAY

What You Need:
2 tbs olive oil
1 lb ground beef
1/2 yellow onion, finely chopped (about 1 cup)
1 clove garlic, finely chopped
1 tbs chili powder
1 tsp cumin
1 15 oz can black beans, with liquid
1 15 oz can pinto beans, with liquid
1 15 oz can of corn, strained (or use frozen — this is my husband’s favorite addition)
1 10 oz can tomatoes with green chilies (Note: You can flub this a bit by using regular chopped tomatoes and a small can of sliced chiles if you need)
Salt and pepper

For serving — I like to put a handful of each on the table in bowls.
chopped fresh cilantro
shredded pepper Jack cheese, shredded (about 3 cups)
corn chips, such as Fritos
Greek yogurt or sour cream

How To Make:
1. In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes and corn; bring to a simmer. Cook, stirring occasionally, until thick, about 20 minutes. Season with salt and pepper.
2. Serve with a sprinkling of cilantro and cheese. Place a handful of corn chips in each of 4 bowls.

From our partners
Mary T

Chili, corn chips, beans — even a reference to a “Dutch Oven”? Truly this recipe was made for husbands! : D

chad

i put a hurtin’ on that chili!!!!

Ric Arevalo

Where I come from (Texas), we call this “frito pie”. It’s a staple at many sporting events, where they just cut open the edge off the side a single serve frito bag, top with chili and cheese, and serve right in the bag with a spork! deeeeeelish!

shelterrific » Blog Archive » real life test kitchen: frito chili pie

[...] 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 [...]