Recipe and photography by Karen Gerard
Frito Pie Bar – serves 6
6 small bags of Fritos corn chips
1 recipe chili sauce (or your favorite homemade tailgate chili)
Shredded cheddar or pepper jack cheese
Sliced pickled jalapeno peppers
- Arrange your Frito pie bar components in bowls with forks and spoons.
- Carefully cut open the chip bags to create pouches and let guests serve themselves from the assorted toppings.
Chili Sauce – serves 6
10 oz ground beef
1/2 large sweet onion, diced
2 cloves garlic, minced
1 tbsp sugar
1 tbsp prepared yellow mustard
1 tbsp dried, minced onion
2 tsp chili powder
1 tsp Worcestershire sauce
1 tsp salt
1/2 tsp celery salt
1/2 tsp ground cumin
1/4 tsp ground black pepper
1, 8 oz can tomato sauce
1 tbsp tomato paste
1 cup water
1tsp corn starch, optional
- Brown the ground beef in a large pan over medium-high heat with the diced onion. Add in the garlic, sugar, dried onion, chili powder, Worcestershire, salt, celery salt, cumin, and black pepper. Stir and let cook for 1-2 minutes.
- Add in the tomato sauce, tomato paste, and water and simmer for 30 minutes, uncovered.
- Use an immersion blender to turn the chili into a smooth, pourable sauce or very carefully transfer to a blender and pulse to your desired consistency.
- Transfer back into the pot and simmer 20 minutes to an hour. Serve hot at the Frito pie bar, over hot dogs, fries, nachos, or chili burgers.
- Optional: If your sauce is more liquid than you would like, whisk in 1 teaspoon of cornstarch and quickly bring to a boil to tighten it up a bit.