You’re attempting to view exclusive content only for members in the Craving Crew
Learn MoreAlready have an account? Sign in
You’re attempting to view exclusive content only for members in the Craving Crew
Already have an account? Sign in
This was such a hit in Cravings that I had to include it here. John’s chili tastes like the kind that simmers on the stove forever, but it’s done start-to-finish in an hour. Frito pies aren’t pies at all—they’re cute little bags of corn chips you fill up with said chili and all of the fixings. The joy is eating some of the chips while they’re still crisp, but the real deal is waiting for the chips to get soaked in that chili goodness, creating a Frito cornbread-chili mush that is only slightly crunchy but completely delicious. If you want to make it vegetarian, just use a plant-based ground meat substitute!
1 pound ground beef (or 1 pound plant-based ground meat substitute to make it vegetarian)
1 medium onion, chopped
1 cup chopped mushrooms
2 tablespoons seasoning salt, such as Lawry’s
3 tablespoons chili powder
1 teaspoon cayenne pepper
2 tablespoons minced garlic (about 3 cloves)
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans kidney beans, drained
2 tablespoons light brown sugar
6 (1-ounce) bags Fritos corn chips
1 cup sour cream
1 cup shredded cheddar or pepper jack cheese
½ cup sliced pickled jalapeño peppers
4 scallions, chopped
Pizza on crackers is an idea whose time has come.
Take yourself to Thaitown with these heavenly deviled eggs.
Pigs in blankets, but make it fashion.
The go-to recipe for Teigen-Legend Pancake Sundays!
