I've been on a bit of a cooking kick lately, which is really really strange for me. I've never been very in to cooking (baking, maaaaybe, but not even that much) and I fell even further away from cooking once I had kids. Yeah, yeah - horrible, I know. But nothing is worse than spending loads of time making a nice meal only to have the kids turn up their noses at it. What can I say? Other things were more fun and rewarding than cooking, so I just let it slide and got by as minimally as I could.
And then Pinterest came along. And darn if something didn't just click for me. I guess it's all the gorgeous and easy recipes that get pinned. I started a food board and before I knew it, I was eager to make meal plans and grocery shop. Baffling, right?
It's been going strong for about a month now, and I have to say it's been very nice. I've gotten in to a routine of sending the kids to the showers while I make dinner (and sometimes even listen to my own music, it's amazing!) and I've grown to enjoy that time in the kitchen. Most importantly, though, is that the kids are actually eating what I make and like it. I have no idea where this is coming from, but I'll take it. Our dinners have taken on an honest-to-goodness sit-down-and-chat-about-your-day quality at least 4-5 times a week. That's huge for us.
tweeted about it and had several friends ask for the recipe. It was kind of a mash up between Pioneer Woman's Chili Frito Pie and the recipe on the back of a pack of Lawry's chili seasoning. I read several chili recipes online while I was prepping my grocery list and somehow got these two recipes mixed up. I came home with the wrong ingredients. I ended up just kind of winging it between the two of them, and it worked out in my favor.
I know that's the worst picture of food ever, but I didn't realize how good this was going to be until I started serving it. I'm no Pioneer Woman. I don't have gorgeously focused pictures of the cooking process. Forgive me. But I promise, it's still worth making. Enjoy!
Mash-Up Chili Frito Pie
- 1 lb ground beef
- 1.5 tsp minced garlic (I keep a jar of minced garlic in the fridge & use it in almost every meal)
- 1 can of RO*TEL diced tomatoes with green chilies
- 1 8oz can of tomato sauce
- 1 packet of Lawry's Chili Seasoning
- 1 can of Ranch Style Pinto Beans - drained and rinsed well
- 1/4 cup masa (I used the tamale version of this brand 'cause it's what PW used)
- 1/2 cup warm water (plus a little extra - see steps below)
- salt to taste
- Fritos corn chips - I could only find the giant Scoops kind, but that ended up being perfect. We could have used them as spoons for the chili!)
- shredded cheddar cheese
- diced onion (optional)
- Drain if needed
- Pour in can of RO*TEL (not drained) and the 8oz can of tomato sauce
- Fill the tomato sauce can about 1/4 full of warm water and add that
- Add the drained and rinsed pinto beans
- Add the packet of Lawry's chili seasoning (I also added a smidge more ground oregano)
- Bring to a boil, stirring often, then reduce heat and let simmer anywhere from 20 min to an hour or so (I was waiting for my husband to finish work, so it ended up simmering for more than an hour)
About 15 minutes before you are ready to serve, mix the masa and warm water in a separate bowl. Add it to the chili and stir well and simmer for 10-15 additional minutes.
Fill the bottom of a wide bowl with Fritos and scoop chili on top, sprinkle cheese and onions (if desired) on top of that. It's especially good with Guinness on a cold night. I made cornbread as well, because my husband loves having cornbread with chili, but the corn chips suffice.
Hopefully that makes sense! I'll share links and recipes that we find and love as I can.