Southern Slow Cooker recipe helps satisfy longtime hankering for Frito Pie
I’m ambivalent about slow cookers.
Partly, it’s due to the fact that I’m not a morning person and would rather hit snooze an extra time or two than proactively prepare dinner. Mostly, I’ve come to discover, I want the immediate satisfaction of eating something I have just prepared rather than wait another eight hours. Yes, I’m sometimes impatient.
I recognize slow cookers are a lifesaver for busy families and I see the appeal. As a singl mulberry outlet e person, though, I have the luxury of coming home from a long day and eating a bowl of cereal for dinner and being fine about it. No one is depending on me for a nourishing mulberry outlet and nutritious meal though I do try to make those more often than not. cuisine. Give me biscuits and gravy, fried chicken and waffles, slow cooked pork with slaw, ham cooked in Coke. And yes, serve me some Frito Pie chili con carne served on top of salty corn chips and topped with cheese which I have never eaten but been obsessed with for years.
I was salivating and bookmarking as I made my w mulberry outlet ay through The Southern Slow Cooker from Kendra Bailey Morris (Ten Speed Press).
This is comfort food with plenty of southern favourites, including grits, black eyed peas and variations on barbecue, not to mention a full chapter on dessert, and suitably enticing photographs.
Yes, I could have chosen any of those, or the Pork Loin Roast with Vanilla Fig Jam, West Virginia Slaw Dogs or Chicken with Maple Cider White BBQ Sauce, but I kept flipping back to the Frito Pie. After years of thinking about it, it was time to face the obsession.
(I waffled for awhile, though, as this is by no means the healthiest nor most interesting choice. However, sometimes food just needs to be fun. Serve with a green salad and call it a day.)
Like any other Chili con Carne, it starts off with beef and spices, beans and tomatoes. Any other time, I’d probably throw in the remaining 1/2 cup (125 mL) or so of tomato sauce and diced tomatoes to avoid holding on to them and figuring out how else to use them. But the point of this column is to stick to the recipe for the first go round.
All told, it didn’t take all that long to throw stuff together and get it into the slow cooker. I did want to start eating it immediately, though. Impatiently, I trundled off to work and waited to see how it would all turn out.
Arriving home to the warming smell of chili filling my apartment was really nice. Point, slow cooker.
Getting dinner from the slow cooker to my plate in fewer than 10 minutes due to additional chopping and cheese shredding also had my approval.
The Frito Pie was tasty, though, yes, definitely have a salad on the side for this meat carbohydrate bomb. And maybe next time I’d ease up on the amount of salty corn chips.
Still, it was what I had expected it to be: meaty chili with some spice, though not a ton of heat, with the crunch from the chips and tang of sour cream.
That I’d already done most of the dishes that morning was a great bonus.
I am less ambivalent about slow cookers now. recipes that use canned goods is they don’t often match the sizes available here in Canada. Such is the case with this one. You will be left with some tomato sauce and diced tomatoes at the end, but should be fine for the beans. Also, I couldn’t find diced tomatoes with green chilies, which I’m sure is more readily available stateside. However, in the Mexican section of the grocery store, I found cans of cooked, diced green chilies, so I threw in about 2 tablespoons of that with the diced tomatoes. That’s also where I found pickled jalapeno slices. I used Old Dutch corn chips.
1 tsp (5 mL) bacon grease or vegetable oil2 lb (1 kg) extra lean ground beef4 cloves garlic, minced3 tbsp (45 mL) chili powder1 1 /2 tsp (7 mL) cumin1 tsp (5 mL) dried oregano, preferably Mexican3/4 tsp (3 mL) salt1/2 tsp (2 mL) sugar mulberry outlet 1/4 tsp (1 mL) black pepper1/4 tsp (1 mL) cayenne pepper, optional2 8 oz cans (500 mL) tomato sauce1 10 oz can (300 mL) diced tomatoes with green chilies with its juice2 14 oz cans (796 mL) kidney beans, rinsed and drainedFor serving
8 oz (125 g) sharp cheddar cheese, grated1/2 cup (125 mL) minced sweet onionSliced pickled jalapenosSour CreamLarge (14 oz/400 g) bag Fritos brand corn chips or 8 (1 or 2 oz) individual serving size bagsSpray the inside of the slow cooker with cooking spray.
Heat a large skillet or cast iron pan on the stovetop over medium high heat and add the bacon grease. Crumble in the ground beef and cook until the meat is no longer pink, about 5 minutes. add the garlic and cook for another minute. Mix in the chili powder, cumin, oregano, salt, sugar, black pepper and cayenne. Cook for 1 more minute.
Pour the beef mixture into the slow cooker and add the tomato sauce, tomatoes and chilies and kidney beans. Stir well. Cover and cook on low for at least 8 hours and up to 9 hours.
To serve, spread the chips in a 9 by 13 inch (23 by 33 cm) casserole dish or divide among eight smaller bowls. Pour in the chili, then top with the cheddar, sweet onion, jalapenos and sour cream and serve. 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.
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