Peggy Hill’s Frito Chili Pie

Sunday was the perfect chili day her in my neck of the woods, may have just been the last cold rainy snap that we get if this year ends up being anything like last year was. I pray that it is not, we lost 2 oak trees in our front yard and really do not want to lose anymore due to a drought, or due to anything really. These last few weeks of rain are a God sent and they have been wonderful for our menu, lots of soups, stews and now chili, not just any chili but Peggy Hill’s Frito Chili Pie.

The name made me laugh, as someone who used to watch King of the Hill regularly I knew Peggy Hill had a few dishes that she was very proud of on the cartoon, and this was one of them, frito pie. There was even mention of how she made it during one episode, when Hank let his love for Wolf Brand chili be known, so I imagine she didn’t make the chili from scratch. But either way, from scratch or not I second Peppy Hill in saying I also make the world’s best frito pie, now that I found this recipe that is.


Peggy Hill’s Frito Chili Pie
recipe adapted from Adventures in Cooking

1 1/2 lbs. ground beef
6 cloves garlic, minced
1 carrot, peeled and sliced
1 jalapeno, cored and diced
1 red bell pepper, cored and diced
1 yellow onion, diced
29 ounce can tomato puree
5 cups water
can dark kidney beans, drained and rinsed
can light kidney beans, drained and rinsed
2 tablespoons olive oil
1 tablespoon flour
1 tablespoon salt
2 tablespoons black pepper
2 tablespoons cumin
1 tablespoon chili powder
2 teaspoons crushed red pepper flakes
1 tablespoons seasoning blend, your choice
1 bag fritos
1 cup shredded cheddar cheese
sour cream, if desired

Pour the olive oil into a preheated dutch oven; add the meat using a utensil to break it up into bite sized pieces. Season the meat with the salt, pepper, cumin, chili powder, crushed red pepper flakes, and seasoning blend of your choice. Cook over medium high heat until meat is cooked through.

Stir in the onions, carrot, garlic, diced jalapeno and the bell pepper and cook for about 5 minutes or until the vegetables begin to soften a bit. Then add the tomato puree and water and bring to a low boil. Lower the heat to a simmer and allow the mixture to boil for 60-80 minutes, stirring occasionally.

Before serving scoop out about 1/2 cup of the broth and place it in a small bowl. Using a whisk or a fork, add the flour and blend quickly until a smooth paste is formed. Add the paste back into the chili and stir until well blended. Allow the mixture to simmer for another 10 minutes or until slightly thickened.

To assemble: Place about ½ cup fritos into the bottom of a deep bowl; add about a cup of chili and then top with shredded cheese and, if desired, sour cream.


We loved it. It was the perfect early Sunday supper. The both of us kept going back for a tiny bit more throughout the afternoon and evening. A very well spend cold and rainy Sunday evening at home.

Cream Cheese Chicken Chili

It’s been awhile since I’ve shared a super simple crock pot recipe, at least I think it has, and this recipe couldn’t be any simpler. Simply throw all ingredients in the crock pot, no browning or searing or pre-cooking to mess with. Love it. I had the whole day to do other household things (or to sit around and catch up on my cooking shows).

I couldn’t have picked a better day to make this comforting warm chili; it’s in the 50’s here in my neck of the woods. Hallelujah!

The only thing I would change about this recipe is that I would add an extra can of beans, either black beans or another can of dark or light red kidney beans, just to give it a little extra weight. Other than that it seems to me to be the perfect easy supper to feed you on a cold night.


Cream Cheese Chicken Chili
recipe slightly adapted from Plain Chicken

1 can dark red kidney beans, drained
1 can corn
1 can rotel
1 packet ranch dressing mix
1 teaspoon cumin
1 teaspoon garlic powder
2 teaspoons chili powder
8 ounces cream cheese
2 boneless, skinless chicken breasts

Place the chicken breasts into the bottom of the crockpot and top with the drained beans, the entire can of corn and the whole can of rotel.

Sprinkle on the seasonings, including the ranch mix and stir to combine all ingredients.

Once combined, dollop the cream cheese over the top.

Cover and cook for 6 to 8 hours on low heat.

Transfer chicken breasts onto a plate and shred. Place back into the crock pot and stir to combine all ingredients.

Serve hot with some shredded cheese.


And because I know I’ll go ahead and share that ¼ of the chili is 228 calories. So feel free to eat away! I did. Grin.

XOXO,

Goblins Porridge (aka Potato and Chorizo Chili)

I cannot tell you what a perfect sunday this has been for chili, or ahem, Goblins Porridge. (As I was creating this I thought how I haven’t made any Halloween themed recipes yet this year and then how well the look of this dish would be for a Halloween supper which got me brainstorming names and ta-da Goblin Porridge was born.) It has been raining all day. Hallelujah y’all. Hallelujah. The good Lord can keep it coming for days and I would dance it in still. (For those who might think that happiness at the rain is strange, and who don't already know, Texas is in a major drought, the worst in over 100 years. We are -22 inches of rain.) Now that I’ve rejoiced and explained above said rejoicing, this rainy day is perfect for chili. Here is my newest chili recipe. Now please don’t think that this has to be a Halloween recipe, if you’d like to make it on some other occasion just call it by it's everyday name of Potato and Chorizo Chili.

The score 8.5 on the Baby Cakes scale and I concure.


Goblins Porridge (aka Potato and Chorizo Chili)

1 lb. chorizo
small onion, diced
14.5 ounce can ranch style beans with juice
14.5 ounce can kidney beans, drained
14.5 ounce can diced tomatoes with juice
14.5 ounce can corn, drained
14.5 ounce can whole new potatoes, drained, halved and quartered
1 tbs. cumin
½ tbs. seasoning blend
½ tbs. garlic powder
½ tbs. dried parsley flakes
½ tbs. dried cilantro flakes
salt and pepper to taste

In a large deep skillet, or dutch oven, cook the chorizo and onion until onion is translucent. Stir in the remaining ingredients and cook over low heat for 30-45 minutes.

Serve over rice or fritos and/or with cheese and sour cream.


Get ready to “gobble” it up,

If Ya Can’t Stand the Heat Chili

As a child I always knew when winter was on its way because on that first cold snap my Daddy would come home from work and make a giant pot of his chili. Now let me tell you that his chili is not for the faint of heart, he likes heat in his bowl and sometimes forgot that the majority of his children and his wife (god love my Yankee Momma) were wimps in regards to the Scoville Scale. Yes, winter was on its way when chili was served for dinner in the Jones house.

The thermometer right now reads 52 degrees and falling and although I do love a break from the sweltering heat I am not a fan of the bitter cold, no thank you. Mother Nature can keep the bone chilling cold weather that is on its way to my front door as I sit here typing this. (Shiver) This “winter” has been a few cold days with a few comfortable fallish days and even a warm day thrown into the mix for good measure. God Bless Texas, right? Right.

Anyhoo, due to the cold weather I decided that chili was on tonight’s menu, being the carbon copy of my father that I am, so I called my Daddy to ask him how he makes his version. Now the recipe that follows isn’t really a verbatim copy of his his but it’s my variation because as I stated above I am a wimp. It’s also not his because with just two mouths to feed versus 8 mouths it would take us weeks to eat it all so I’ve scaled it down a bit. Oh, and I didn’t have all of his ingredients on hand so I improvised. Okay, so maybe this is actually Megan’s version of Ronnie’s (a.k.a. Daddies) Chili. Oh well. Either way his is my inspiration for the recipe that follows.

Baby Cakes LOVES this chili and I must concur, it is amazing. There is a subtle sweetness to it and the heat level is finally more on my level. However, there is enough heat for the BCakes to enjoy it as well, plus he added some extra chili powder. I would have eaten a second bowl but kept thinking about how nice it would be to come home from work tomorrow to another Frito pie for supper. I really can’t say enough about it, it’s wonderful.


If Ya Can’t Stand the Heat Chili
highly adapted from my Daddies recipe

1 lb. lean ground chuck beef
1 tbs. extra virgin olive oil
1-2 tbs. chili powder*
1 tsp. ground cumin
1 large onion, diced
1 can Rotel, regular, chunky*
1 small can tomato sauce
1 can ranch style beans, with liquid
2 cans dark red kidney beans, with liquid
1-2 cup(s) frozen corn

Measure in the olive oil into a large dutch oven, turn the heat up to high and add the ground beef and onion and sauté until cooked completely.

Add the chili powder and ground cumin and stir, cook about a minute longer. Turn the heat down to medium/medium high and add the rest of the ingredients, stir. Bring the chili to a low boil and then turn the heat down to low. Let it simmer for 15 to 20 minutes. The longer it slowly heats the more the flavors will marry.

*If you want more heat try adding HOT Rotel or 3 Tbs. of chili powder. It won't take much to take the heat up a notch.

(I do keep saying how wimpy I am but in all honesty I can handle quite a bit of heat, my idea of the perfect amount might truly be too much for some other people. So although this recipe isn't spicy it isn't mild either. Just a heads up.)


Now Daddy always served his over rice or with crackers and one of my sister Kayla always insisted on a slice of American cheese on top but I prefer a warm bowl of Frito pie. Fritos, shredded cheese and a huge dollop of sour cream, Yum. No matter how you serve it just serve it because it really is so flavorful. There’s something about chili, it warms the soul.

"Baby, it's cold outside",

Devilish Chorizo Chili with Hominy

Not only is this chili easy to make ahead, it actually improves with time.

Buy the best-quality chorizo you can find, preferably from a butcher or Mexican market, and avoid the type of chorizo that is very soft and sold in plastic casings; it tends to break down too much in cooking. Substitute another spicy uncooked sausage if you can't find good chorizo.

As anyone who knows us knows Michael loves super spicy dishes. I on the other hand, well not so much. So if you prefer spicy add a teaspoon more of the chili powder if not, well the below recipe is perfect, even for kids.


2 1/2 pounds uncooked chorizo sausages in natural casing
1 pound beef stew meat
2 large onions, chopped
5 cloves garlic, minced
2 cans (7 oz. each) diced green chiles
1/4 cup chili powder
1 teaspoon red pepper flakes
1 teaspoon oregano (dried) or 2 teaspoons fresh chopped
2 teaspoons ground cumin
1 can (28 oz.) crushed tomatoes
1 1/2 cups (12 oz.) ale or other hearty beer
2 cans (15 oz. each) yellow hominy, drained
Salt to taste

1. Squeeze sausages from casings into a 6- to 8-qt. pan over high heat; discard casings. Add beef, onions, and garlic. Stir occasionally over high heat, until meat is browned and onion is soft, about 10 minutes.

2. Add green chiles, chili powder, red pepper, oregano, and cumin. Cook, stirring, 1 minute.

3. Stir in tomatoes, ale, and hominy. Bring to a boil; reduce heat, cover, and simmer 30 minutes, stirring occasionally. Add salt to taste.

4. Top with sour cream, chives and cheddar cheese.


This really is very good chili and as I said above it may be devilish but it's not spicy.

Boo Y'all,