This Chili Frito Pie Is a Crowd-Pleaser Every Time!

Okay, folks, listen. I know looking at that, this should have took everybody back to the, back to when we were kids, right? But it seemed like the name done changed. We grew up calling these, you know, what we're about to make, you know, chili Fritos, right? But somehow they became a chili Frito pie. Somebody tell me why they put the pie on there. But anyway, you've seen the thumbnail. You see my ingredients. Let's get it. Okay, so look, going over some of these ingredients, right? Now I got a few things here. Listen, it's all type of Fritos that you can have. You know, look, we got the chili cheese. You know, these right here are like my favorite. To be honest with you, either or. This just give you a little bit of flavoring too. But I'm gonna tell you, this chili that we finna make is finna be so over the top. You know what I mean? This'll get caught up in the rapture because the chili gonna be good, right? And then as you see, we got some other ingredients. Don't forget. Now listen, I'm gonna show you a level up. That's how I'm gonna be using this, you know, my sweet heat, right? But we got ground beef, an assortment of, you know, herbs and spices and all that. Now, if you think about it, listen, since we doing chili, look, you gotta have all your toppings, right? So sour cream, that always work. We got cheese. And then look, when you come down here to the ground beef, look, 80-20, folks. You wanna have that fat mixture. That's that 20%. 80% of it just on the meat side, right? And don't forget, the full ingredient list is on my website. Now remember, that's smokingandgrillingwithav.com and that's W-I-T-A-V.com. All right, so what I did was just sort of don't get so boring to you guys. I just went ahead and diced down my onions. You know, and then I got my bell peppers. I want you guys to see the size of my bell pepper. You know what I mean? This is like, I don't know. I've heard people refer to this size right here being a chop, but it's not a chop to me. It's still a dice. They just, you know, a little bit on the larger side. So the way I could do it is just show you the difference. You know what I mean? Look at the size difference here. Now, I've already started over here in my Dutch oven. I got a medium flame. Let me just make sure I do. I have that. I'm gonna go ahead and take this top off. Let's move this over here. And if you didn't know, of course I got my buddy with me. You know, my meat masher, right? So that's hot. Look, now I got two pounds of this 80-20. I'm gonna go ahead and just drop this in like this, right? And then I'm not gonna bother. And I'm gonna drop this one in over here on that side. I'm just pushing this down just so that the bottom part got full contact. All right, so let me explain why I did what I did. Remember, this is 80-20. 80% will be for the, you know, for our beef. 20% of that is fat. That's why I didn't put nothing in there. Now, I feel like I browned my, you know, browned the bottom of it. Now I'm gonna use my meat masher. And then what we're gonna do is we're gonna get in here like this, and then we're gonna break that up. I just like to get a little bit of crust on the bottom. You know what I mean? You know, for the flavor. Right, so you see what I'm doing here? Just breaking it up. No need to try to break it up as small as possible. You know what I mean? Not right now. We're gonna wait till it kind of like browns, you know, completely. So now I'm gonna push all of this back in here. I'm gonna put my lid on, to be honest with you guys. You know what I mean? Let it steam. We want to hurry up and get it brown. Okay, so what you're looking at right now is I got like a splatter guard, right? Now we had two pounds of ground beef, 80-20, you know, in here, right? Now that'll render a little bit of fat on the bottom. What I did was I take this, I put this on here like that. I get my pot holder. Let me just show you guys. I take it like this and then I go ahead. That holds this mesh screen on there and I drain all of my fat. Now I'm gonna take this off the top so you guys can see what we're gonna do from here on out. Okay, with that being over, I want you to go ahead and look and see what I've done with the meat masher. Look how fine that is. You know, you get in here and you go like this, right? It's up to you. If you want those chunky, you know, pieces of ground beef, go ahead and, you know, break them up with like a, whatever you want to break them up. If you guys have been following me for a minute, you remember I used to, which I still am in love with. That's my squares, wooden spoons, right? I use this to break also. And I like the fact that I can get down here on the bottom. You know what I mean? And, you know, scoop, scrape and do whatever. But the fine ground beef would be more like the chili that I grew up with. I call them chili Fritos, right? You remember that old school brick? I know how to make that, you guys. I'm gonna show you guys that one day. Okay, so look, now we got that going. Now, you know what I'm gonna do now is I'm gonna add my diced onions, right? Let's get those in there. I always give these a little bit of a head start. Should've got my little scraper, you know? So once I got these in here, I'm gonna give it a mix also. I see I got one or two little bell peppers in there, but that's okay. Now, I just let this stay in here for about a minute. I like to go ahead and get this submerged, let it get hot and just start working this way down. I just think that the onion always needs a little bit of a head start, right? So look at my mixture right there. Yes, sir. That's what you wanna get. You want it to look just like that. For all of my onion lovers, you guys can put all of the onion in there. You know, at one time, it doesn't really make no difference. You know what I mean? How much it is, it's really about the taste that you guys like. All right, so this had like about a two minute, you know, head start. Now we come with our, you know, our bell peppers. Then again, we get in here and we start, you know, getting this to get hot. You know, just keep stirring. This is gonna have a little bit of time to cook too, but I still like to steam it. You know what I mean? Because we do wanna have that infusion of the onion. Look at the onion. You can see that head start make a difference. You know what I mean? Now we're gonna do the same thing. We're gonna go down a little further, but this time we're going down, as you guys can see, with the bell peppers also. So just give it a nice mix. And again, I want you to pay attention to the size of how I did the ground beef. See how small it is right there? It's gonna make a difference because we're doing, you know, these bags, right? Somebody need to call Frito and tell him like, hey, y'all need to work with your boy, AB. All right, so onions, bell peppers in. You guys should know that by now. You know what I mean? What we're doing is we're loading up our garlic first. You know, we like to put everything on top, right? So if you're looking in here, you can see that I got nothing but room, you know, surface to keep it from hitting the bottom. So we don't have to worry about burning it, right? So we just drop this anywhere. And then I'm gonna mix this up in just one second. Go ahead, reload. Take anything that's, you know, that's around there. If it say garlic, you want to make sure you got it. And we mix. Now we work this in. You know what? Now let me just say this a little bit to you. Earlier, I talked about, you know, draining the fat. You want to leave a little bit in there, just a little bit. You know what I mean? That'll, you know, help work with not, you know, burning anything on the bottom. You know, anything like on that, of that nature, right? So I want to make sure we squeeze, you know, clean the side of these, of our Dutch oven. Oh yeah, this smells good. Now I want you to pay attention over here. This will make things, you know, much, much easier for you. What I'm talking about is, notice how I got all of my ingredients lined up. This is everything that needs to go in there right now. And then I got another section that's over there by itself. But I like to load and get everything, you know, together so that I don't have to like reach or figure out what is what, right? This goes here with that. And the only thing that's missing is salt and pepper, which I put in everything, right? So with that being said, now we're getting ready to go ahead and start with our paste. All right, we got that in there. And I haven't said anything about it, but don't forget, always have your hot, soapy water with you, right? That right there will make it easy for you. Then if you got anything that's nasty, you know what I mean? Like anything that leaves a residue in your, you know, in the bowls, however you pre-measured everything, what you do is you rinse that folks, right? You rinse it, then you put it in your water, right? You don't want to have dirty water. Let's finish putting the rest in here. Once you hit it with that chili powder, you know, it says, you know, chili to you right off the bat. That, the cumin, you guys already should know. Now here's a little bit of a, you know, level up for those of you guys that has the, this smoking sweet heat, right? And that'll be this right here, right? We're going to add a little bit of that to it also. We're going to put about a tablespoon of this in there. Let me go ahead and just get it. This right here is a little bit of a, this is like a little secret weapon for you guys. You know what I mean? Those of you guys have it. If you don't have it, you guys can always look on my website. You know what I mean? It's worth having. And again, you got to remember when I do, whenever I'm, whatever seasoning I use, you know what I mean? Whether it's mine or somebody else's, I always make sure that it's available for everybody. And I got several recipes, if not a hundred recipes on Usman. I might not have a hundred on the smoking sweet heat yet. You know what I mean? Because since I had it, I only made so many videos, but I use it in almost everything. It's almost like an all purpose for myself, but just right here with that sweetness, you know what I mean? That smooth little, you know, a little bit of heat that's in there, this gets you right. Next, we're going to go ahead and add, just give it a pinch of salt, right? Because salt wakes everything up, just a pinch. Now you notice we put in, we controlling it, the smoking sweet heat, all of these are low sodium, you know, products, everything that I use, right? So this way we can control our sodium intake, right? Now I'm going to hit it with a little fresh, black cracked pepper, and then we move on to the next. After the black pepper, I'll let this, you know, cook, get a little heat for about, I'm going to say a couple of minutes, right? Now you want to add everything else. Now, if you guys come over here and look, I got it all lined up like I need it. Let me go ahead and move my sweet heat over here. But as you see, everything right here is what we need, right? So I got it all here on the board, and then I got a little bit of brown sugar to add with a little bit of sweetness or the sweet heat. You know what I mean? It all asks for balance, right? But we're going to get all of this in there. So first thing I'm going to start off with, we're going to go in here, we're going to go with the beef broth. All right, so now I'm going to just start my broth, you know, to get a little bit of moisture down there on the bottom. You can see it, it look like chili, especially the old school brick. I want you guys to let me know down in the comment section below, do you even know what the brick is? Now we start adding our beans. Yeah, we can talk about that too. So let's talk about beans and no beans. You know what? This is really the preference of you. You know what I mean? Either you want beans in there or you don't. Either way, this is great. If you want it to be the greatest, my opinion is we're going to put the beans in there. Then look at the liquid on top. I don't drain anything, folks. We need it. You guys know, we didn't drain all of the fat and a lot of the flavor that was in there in the bottom, right? Really just more so the fat. All right, so we start just mixing this up. You see why we use two types of beans. If you want to use one bean, you can use that too, but you're going to have to still do two cans. Then you know it's seasoned, because look, as I hit the side of this right here, you see what it leaves on the side of this Dutch oven? Yes, sir. Right here, we'll cover it with that sauce. It's that tomato sauce. It's only about eight ounces, right? Those of you guys made chili before, it's got everything in there. It's really about the measurements, right? That's what makes it really like, you know, ours. You know, ours from when somebody else made it. But look at it. You see it starting to come together on its own, right? Remember, no drain. See it? We need all of that in there. Then we're going to put a little thyme underneath it. You know what I mean? And I'm talking about thyme like in the clock, not the herb. Ah, yeah. You see the way it's coming together now? Remember, you got to season everything, but especially this chili. So when I, like I say, whatever residue that gets on the side, as I come around like this and I look down, that chills me like, okay, we got some flavor in there. Now, we finna come, look at this. This is the fire roasted, right? You know I love that. Anytime, anything, take anything that's diced. Unless I'm looking for a certain flavor, I just love the taste of, you know what I mean, of these diced tomatoes. And why not? Why not have them fire roasted? Check this out. I got two things that I want to talk about. Let's go ahead and get this in there. All right, that's in there. Only thing you should have left is your W sauce and your liquid smoke. Now, I got it. All my barbecue people, they's like, hey Pete, liquid smoke? Yes, sir. Like, what else are you going to do to get that flavor in here, outside or going outside? And it depends on where you are in the country. You know what I mean? Trying to get that smoke flavor. If you didn't know what liquid smoke looked like, it looked like that. Look at the amount. That's all you need. Believe me, when I tell you this stuff is strong, it's strong, but it's going to give us that familiar taste that we used to when we come off of that grill. Right? That stuff is real. You know? I mean, it'll get you out of a, you know, out of a jam when you're looking for that and you don't want to put it outside. But this right here in this chili, I just tasted it, you know, without that there. And the first thing I said was, oh, I can't wait to put that in there. I just wanted to see where I was at. Right? So then we come with the W sauce. That's another ingredient that's small. I mean, that's strong. You know what I mean? So you don't need a whole lot. It's just a combination. And when it get hot, you know, it just spreads that great taste and, you know, taste to it. You know what I mean? So W sauce, folks, get it. If you don't have it, we got to work with it. Now, this right here, we did put some sweet heat in here. So I'm going to go ahead and just add just a little bit in here. This is my brown sugar. By me having it out, you know, it dries out real quick. I don't know about the climate you guys are in, you know what I mean? But over here, you dry out real fast. Right? So I leave this only because I had sweet heat. So I put in half of what my instructions say. Right? So when you guys go to the website and you're looking at it, if you got the sweet heat, we're going to put a tablespoon of that sweet heat in there and then half of the brown sugar. Right? No, it's not going to make it sweet. This is where we're going to get a lot of that balance from. All right. So I'm just mixing this, making sure it's thoroughly mixed. We don't want no pockets that have heavy seasoning in it on one side, liquid smoke on the other. You want to get it all. So you want it thoroughly mixed and married together. Right? Once you have it like that, look, I'm not going to put no lid on the top. We're going to go ahead and let this simmer and we're going to let it simmer for about 30 minutes. Right? Just nothing on there. Now, no lid. Now, if you look, what I'm going to do now is I'm going to go ahead and just, you know, shred my cheese and get all of my toppings together. Already had the bag of Fritos, those ready. Only thing is they're going to be different is when I got them, we had a smaller bag. So it was scooped from the top. This time we're going to cut it. I'm going to show you all of that. Just give me about 30 minutes. We're going to take a look at it and then I'll see you in just a minute. All right. So I want you guys to come here and look. I let this go for about 45 minutes. Come here and take a look. Now, listen, if it thickens up, because we did simmer this with the top off, you know what I mean? So if it thickens up on you, just add a little bit more broth to it. Broth or stock, whichever one you're using. Right? When you get it, look, you'll get it like this. This is the kind of texture that I like to see. Like that right there. You know what I mean? You want it to be a little bit loose enough so that it'll go down and hit the rest of them chips. You know what I mean? This is good too. Just, if you ask me, this is still good just with, you know, some sweet cornbread or something like that. You guys let me know down in the comment section below. You guys do like a sweet cornbread or you like that, that true Southern, you know, country cornbread. Whichever one. Doesn't make no difference. Now, come here. Look, we got the bag. Now look, these not them small bags. You know what I mean? Like you get like with that little variety pack. You know what I mean? Look, I was able to see they got a little, you know, a little girth to them. Right? So look, I'm going to set mine up like this. So this is how we're going to do that. I'm going to take my scissors. I'm going to go ahead and just cut this top of this. Just like you guys see. Now we wide open. All right. So after looking at this, you know, we take a few pictures of it in the, you know, the Dutch oven or whatever. You guys can see. Look, I don't know if you can see the steam coming off. You should be able to. You know what I mean? This right here is fire. I done had a couple of, you know, spoonfuls and it's ripe. Now notice how I cut your top. You can see here. I didn't cut it up here. You know why? Because when you put it like that on a bigger bag, it'd take a minute for this to come. You'll end up eating most of your chili before you get down here at the bottom. But this right here, watch me work, folks. All right. So here we go. Looking here, we're going to go ahead and just add some in here. Ooh, my goodness. Right? Look, give it a little bit of a shake. Now for me, you know, I'm always doing the most. Now we got that in there like that. Next, you got to dress it just like you would if it was inside of a bowl, right? I'm going to go ahead and get me a little, you know, a little cheese on it. Right? And then, come on, everybody know you got to have sour cream. Then we just put a little bit of that on there like that. I'm going to go ahead and move this over. Right? I'm going to leave this in the bag because I'm going to dig in it anyway. Now, this should look like that. We're going to get some chives. Put a little chives on it. Those of you guys who want to put some more onions in there, you can. Sorry about that, y'all. Right now, I'm constant. And you should come up with something that look a little bit like, you know what I mean? I'm going to make some more, you know, make them a little bit better. You know what I mean? But right now, I can't help myself. You see this right here? Let's go in here and get a little sour cream. Got chives. We got a little bit of that cheese. Cheers, y'all. Hey, y'all. Ain't nothing like, you know, that's one of the things I like about food. It take you back down memory lane. You know, for me, I really am interested to find out like, how was it around the rest of the country? Like, did your ice cream truck do that? You know what I mean? Or did your local, whatever the little spots you guys frequent, you know what I mean? Did they offer that? You know, putting chili on some type of chip or fries or something like that as we were kids, you know? So just let me know. Tell me what you think. Super simple. I think I'm going to do, you know what I'm going to do next? Well, it won't be this. I'll do it and release it next week. I think we're going to do the walking taco. You guys can get the vision in your mind right now by me just saying a walking taco. Think about the chips and the taco. Just a combination of that. I do got a little bit of a twist on it, but other than that, it's super easy. But if you liked this video, don't forget to like, smash that subscribe button and tell everybody out there. There's a channel out here that's simplifying these recipes and taking the mystery out of cooking. Now, you see this right here? For those of you guys that stayed, take a look at that right there. This right here. I'm not even going to tell you the name of it, but listen, if you're out here in Vegas, you about to know about this right here. This will be on the food truck as we selling it. You know what I mean? But I'll just let you know right now. We got that grape. We got that red. I'm going to hit you with them colors. We got purple, red, and green. With that being said, I'm out. Peace.