Easy as Pie Chili - Giangi's Kitchen

Blog: Beef, Veal and Lamb

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Easy as Pie Chili

Published on October 29, 2012 | Beef, Veal and Lamb

I have wonderful friends that not only love to cook, but they do not mind sharing their recipes.

Here is my last recipe, at least for now, of chili from the Chili Cook Off.  My friend Wendy recipe not only is very delicious, spicy, the meat very tender, the beans soft and juicy, but the presentation is great.  She uses as a holding dish a small bag of Fritos. And to make matters even more fun, she adds a cheddar cheese ghost to sit on top of her chili.  I have to say the presentation was wonderful, combined with a great chili, life was good.

Thank you Wendy for sharing with all of us your wonderful recipe.

Here is Wendy recipe: Easy as Pie Chili.







by Wendy


  • 2 pounds Ground Chuck

  • 3 cloves Garlic, Minced

  • 1 can (12 To 14 Ounce) Tomato Sauce

  • 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)

  • ½ teaspoons Salt

  • 1 teaspoon Ground Oregano

  • 1 Tablespoon Ground Cumin

  • 2 Tablespoons Chili Powder (more To Taste)

  • 1 can (14-ounce) Kidney Beans, Drained And Rinsed

  • 1 can (14-ounce) Pinto Beans, Drained And Rinsed

  • ¼ cups Masa (corn Flour) Or Regular Corn Meal

  • ½ cups Warm Water

  • Individual Bags Of Fritos

  • Grated Sharp Cheddar Cheese

  • Diced Red Onion (Optional)

Preparation Instructions

Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Ro-tel diced tomatoes and Chilies,  salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.

Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.

Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside.

Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. A crowd-pleaser!



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