Recipe Background
Woot-woot! You know what day it is! The one where you hang with your buddies and cheer on your team while munching on these Gameday Walking Frito Pies. These individualized, handheld, savory bites allow you and your guests to snack with ease – whether you're chatting in the kitchen, cheering in the living room, or going wherever else the day takes you. This better-than-stadium-food snack brings victory with the crispy corn chips topped with a rich, meaty chili concoction and gooey, melting cheese. No matter the score, Gameday Walking Frito Pies will be a win!
Woot-woot! You know what day it is! The one where you hang with your buddies and cheer on your team while munching on these Gameday Walking Frito Pies. These individualized, handheld, savory bites allow you and your guests to snack with ease – whether you're chatting in the kitchen, cheering in the living room, or going wherever else the day takes you. This better-than-stadium-food snack brings victory with the crispy corn chips topped with a rich, meaty chili concoction and gooey, melting cheese. No matter the score, Gameday Walking Frito Pies will be a win!
Ingredients
- 2 teaspoons olive oil divided
- 2 pounds ground beef
- 1 medium onion diced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic minced
- 1/4 teaspoon cayenne pepper
- salt to taste
- 1 (12-ounce) can beer of your choice
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 (8-ounce) can tomato sauce
- 2 tablespoons cornmeal
- water optional, to taste
- 8 (2-ounce) bags corn chips
- 1 1/2 cups cheddar cheese shredded
Directions
- In a large Dutch oven over high heat, add 1 teaspoon of the oil and the beef and cook, while crumbling, until it is no longer pink.
- Discard the excess grease and transfer the cooked beef to a clean plate.
- In the same Dutch oven over high heat, add the remaining oil.
- Add the onions to the heated oil and cook, stirring occasionally, until they are evenly browned.
- Add the cooked beef, the chili powder, the cumin, the garlic, the cayenne, and the salt to the onions and stir until it is combined.
- Stir the beer, the tomatoes with green chilies and their juices, and the tomato sauce into the beef mixture and bring it to a boil.
- Reduce the heat and cook the chili, covered, until it thickens, about 1 hour.
- Stir the cornmeal into the chili. If it becomes too thick, add enough of the water to just loosen it.
- Open each of the corn chip bags and evenly top the chips with the chili and the cheese inside each bag.
- Serve.
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