Frito Pie

 

 

 

Being a child of the 70s and raised by an “Earth Mother” who did not allow processed foods of any kind, naturally I gravitated towards things like Fritos and other delightful snack foods, but usually as something I snuck and ate in my car or late at night. Ironically, it was my own mother who gifted me this very cookbook (“Carrie – Happy Easter 1993 Love, Mama”) and thus helped me learn to incorporate those “forbidden foods” into perfectly acceptable company dinners.

Recently I found myself with a surplus of chili (leftover from a campout with a Hillbilly theme, if you must know) and was too tired after the weekend to cook a meal. I didn’t want just leftovers, and my friends were shouting Frito Pie! Frito Pie! OK I have to admit I’d never heard of such a thing, but I knew right where to turn. Thank you, mom, for the book that teaches me to cook in ways that you never did.

Fritos brand corn chips were created by Texan Elmer Doolin sometime around 1932. (See? Vintage food, or course I love them. – CS) Beginning with a formula purchased from a Mexican cook, adapted from the authentic corn tortilla, Doolin parlayed his snack business into a national phenomenon.  Fritos brand Corn Chips Chili Pie, invented by Doolin’s mother, Daisy, is a baked dish of corn chips, chili, onions and cheese that soon became the Southwest’s equivalent of the tuna noodle casserole. The Walkabout (aka “Frito Boats” – CS), created by spooning chili, cheese and onions into an opened snack-size bag of Fritos brand Corn Chips, is eaten on the hoof with a spoon and is still enjoyed at drive-ins, rodeos, state fairs and the like. (“The Back of the Box Gourmet”, Michael McLaughlin 1991)

 Basically, you throw chili (be it leftover or a can) into a casserole with Fritos, onions and cheese, and bake it. So Easy! So Good! Please note, though, that as much as I love to sneak junk food, I will not and cannot eat American Cheese, so I used cheddar. See, mom, at least some of what you taught me stuck!

 

CHILI PIE CASSEROLE aka “Frito Pie”

3 large cups Fritos brand Corn Chips, divided

1 large onion, chopped

1 cup grated American cheese, divided

1 19-oz can chili

Spread 2 cups Fritos brand Corn Chips in a baking dish. Arrange chopped onion and half of the cheese on top of the corn chips. Pour chili over the onions and cheese. Top with remaining corn chips and cheese. Bake at 350 for 15 to 20 minutes or until hot and bubbly. Makes 4 to 6 servings.

Tanya Tucker’s Chicken Chili

Chili is one of my favorite foods in the Universe, so I know I’m gonna like a cookbook that features more than one recipe for it - and this book has no less than 7. I already have a few variations that I love, but I won’t hesitate to try a new chili recipe, especially one from Country Music Sweet Heart, Tanya Tucker. She says it: “Cleans your teeth, curls your hair, and makes you feel like a millionaire,” and I must agree!

There was no way I could pass up this book, being a huge fan of country music and vintage cookery. From the down-home recipes, to the bio snippets, to the very, very 80s portrait photography, it is a hoot and a holler. I found several recipes to try, and I even found a few I’d seen before under different names! (I will certainly need to try Dolly Parton's Apple Stack Cake, Kenny Rogers' Country Chicken Salad, The Oak Ridge Boys' Lasagne, and Tom T. Hall's Watermellon Wine!) Oh, the joy that 99 cents can still bring.

From “Cooking with Country Music Stars” (1986) comes this yummy chicken chili, which I have made exactly as described here, and also another time using pre-cooked rotisserie chicken leftovers; both were divine. And although shops in California don’t often carry Ro-Tel, you can always find some type of canned tomato and chili mixture if you poke around. Note that Ms. Tucker kindly includes the amount of Sweet-n-Low you’d need to use, if you so desired. I guess that means she likes both kinds of music: Country AND Western!



Tanya Tucker’s Chicken Chili

1-2 onions, chopped
1 clove garlic, minced
3 Tbsp vegetable shortening
1 10-ounce can Ro-Tel tomatoes (canned tomatoes and chilies)
1 ½ cups stewed tomatoes
3-4 cups kidney beans (better with homemade beans)
1 teaspoon salt
1 bay leaf
1 tsp sugar (or 1 packet Sweet-n-low)
¼ cup dry red wine
3 Tbsp chili powder (add more if you like)
4 chicken breast halves
1 Tbsp sherry
2 Tbsp Worcestershire sauce
2 cups chicken broth (if chili is too hot)
Salt and Pepper to taste

In a large pot, sauté onions and garlic in shortening until tender. Add Ro-Tel and stewed tomatoes, kidney beans, salt, bay leaf, sugar, wine and chili powder. Simmer together for 1 hour.

Boil chicken breasts for 1 hour in water seasoned with salt and pepper to taste. Drain and reserve broth. Remove skin from cooked chicken and shred by hand or in a food processor. Add to tomato and bean mixture. Simmer to 1 hour. Add sherry and Worcestershire sauce. Add chicken broth if desired for consistency and taste.

Serves “a bunch.”