These are perfect to make when you get put in charge of a fundraising events. They are so easy to pass out, the customer doesn’t have to worry about where they are going to sit and eat. We do them at sports games all the time! Check out what they are saying about this recipe over at The Pioneer Woman:
“I love these so much! And using the Frito packet? Bonus of no washing up!”
I love the taste of these little pies but I love that there are no dishes to do almost a little more. These are perfect for weekends when you don’t want to spend your time cleaning!
Ingredients
2 pounds Ground Chuck
3 cloves Garlic, Minced (optional)
1 can (12-14 Oz. Size) Hunt’s Tomato Sauce
1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)
1/2 teaspoon Salt
1 teaspoon Ground Oregano
1 Tablespoon Ground Cumin
2 Tablespoons McCormick’s Chili Powder (more To Taste)
1 can (14-ounce) Kidney Beans, Drained And Rinsed
1 can (14-ounce) Pinto Beans, Drained And Rinsed
1/4 cup Masa (corn Flour) Or Regular Corn Meal
1/2 cup Warm Water
Individual Bags Of Fritos
Grated Sharp Cheddar Cheese
Diced Red Onion (Optional)
Instructions
Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, 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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Quick Tip: Add some spiciness by topping with a few jalapenos!
Thanks again to The Pioneer Woman for this no-fuss recipe.