Frito Pie

by Shawnda on October 10, 2008

in Beef,Soup, Stew, and Chili,Texas

In Texas, football is king. And chili is second-in-line to the throne.

I grew up in a small-ish southeast Texas town that worshiped football on Friday nights and God on Sunday mornings. The street signs in our town sported team colors: purple and white. A large portion of the town all but shut down on Friday nights. And on Sunday mornings, dad would have no dawdling after church services during football season – after all, the Oilers kicked-off at noon.

Of the things I actually remember from high school, my fondest memories are of those standing on the sidelines on those chilly fall Friday nights in an over-sized purple and white sweatshirt with two things on my mind:
1) Football.
2) Halftime Frito pie.

Frito pie is my very definition of perfection. It’s the world’s greatest non-Dorito chip doused in chili and topped with shredded cheddar, sour cream, and yellow onions. The very second that the Texas summer so much as hints at relenting, Frito pie goes on the menu.

Frito Pie: The Method
In a bowl, layer a large handful of Fritos (regular or scoop), a pinch of cheese, couple of ladles of your favorite chili, more cheese, and garnish with sour cream, chopped onions, and if you’re feeling adventurous – or are just glutton for punishment like us – chopped fresh jalapenos. Grab a spoon and a cold Shiner.

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