How to Throw an Easy Backyard Bash
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Photography by Angel Tucker.
Frito Pie
A staple of friday night high school football games in Texas, Frito pie is generally served right in the snack-sized bags of Fritos. In my experience, the chili was always Wolf Brand — no beans — and the cheese was always shredded cheddar, but you can skip the beef and go with a vegetarian version. Garnishes included chopped white onion, sour cream and pickled jalapeños. We used Backyard Food Company’s candied jalapeños. Here, we make the chili from scratch, but it is a decidedly unfussy version: just meat (or beans), aromatics, spices and a touch of masa for thickening.
By Jamie Samons
Serves 4–6
For the chili:
1 K lbs ground beef (85 percent lean) and/or (for vegetarian version) sub in 2 cans (15 ounces each) black beans, and 1 can (15 oz) pinto beans, both rinsed and drained
1 medium white onion, diced
4 garlic cloves, minced
4–5 Tbsp of your favorite chili powder
1 tsp ground cumin
Water
Kosher salt and freshly ground pepper
to taste (start with 1 tsp salt and ½ tsp pepper, then adjust to taste)
2–3 Tbsp masa harina
Per serving:
1 snack-sized bag of Fritos
Diced white onion
Shredded cheddar cheese
Pickled jalapeños
Sour cream
In a large pot or Dutch oven, brown the meat, breaking it up into small clumps with a wooden spoon. Add the onion and garlic and cook until soft, 3–5 minutes. If making a vegetarian version, skip the meat and add the rinsed and drained beans to the garlic and onion. Add the chili powder, cumin, salt and pepper and enough water to cover the meat and vegetables. Cover and simmer at least 30 minutes and up to 2 hours, adding water as necessary to keep the meat (or beans) covered. Just before serving, mix in 2 Tbsp. of the masa harina. If the chili has not thickened after 2–3 minutes, add the extra tablespoon.
To serve, tear open the top of the Frito bag. Ladle in a scoop of chili and garnish in a way that brings you joy. If possible, eat with a spork and imagine Coach Taylor saying to you, “Clear eyes, full hearts, can’t lose.”
