Frito Pie with Chili Con Carne

Recipe Source: Shannon McCook

Ingredients:

• 1 tsp bacon grease or vegetable oil
• 2 lb extra-lean ground beef
• 4 cloves garlic, minced
• 3 Tbsp chili powder
• 1½ tsp cumin
• 1 tsp dried oregano, preferably Mexican
• ¾ tsp salt
• ½ tsp sugar
• ¼ tsp black pepper
• ¼ tsp cayenne pepper (optional)
• 2 (8- oz) cans tomato sauce
• 1 (10- oz) can diced tomatoes with green chiles with its juice, (such as Rotel brand)
• 2 (14- oz) cans kidney beans, rinsed and drained
• For serving:
• 8 oz sharp cheddar cheese, grated
• ½ cup minced sweet onion
• Sliced pickled jalapeños
• Sour cream
• 1 (14- oz) bag Fritos corn chips, or 8 (1- or 2- oz) individual serving–size bags

Directions:

1. Spray the inside of the slow cooker with cooking spray.
2. Heat a large skillet or cast-iron pan on the stovetop over medium-high heat and add the bacon grease.
3. Crumble in the ground beef and cook until the meat is no longer pink, about 5 minutes.
4. Add the garlic and cook for another minute.
5. Mix in the chili powder, cumin, oregano, salt, sugar, black pepper, and cayenne.
6. Cook for 1 more minute.
7. Pour the beef mixture into the slow cooker and add the tomato sauce, tomatoes and chiles, and kidney beans. Stir well. Cover and cook on low for at least 8 hours and up to 9 hours.
8. To serve, spread the chips in a 9 by 13-inch casserole dish or divide among eight smaller bowls.
9. Pour in the chili, then top with the cheddar, sweet onion, jalapeños, and sour cream and serve.
10. Alternatively, cut open eight individual serving–size bags of chips, divide the chili and toppings evenly among the bags, and eat straight from the bags with a fork.