Say “hello” to Chili con Fritos! I perfected this recipe during the early days of the pandemic, when we all had to get creative with our collection of pantry staples. The chili is just the way I like it: luxuriously thick, a little bit spicy and a little bit sweet. And who’s gonna complain about the crunchy corn chips that adorn every bowl? I made another batch of this mouth-happy meal the other day, and filmed and wrote out the recipe for you:
The video is short because the recipe is easy! So please give it a watch by clicking the play arrow above. Included in the video are my tips for freezing green bell peppers and ground meat. When you have already-cooked-and-drained ground meat in your freezer, such meals as sloppy joes, pasta bolognese, and this here chili come together in a flash!
I hope you’ll make this chili exactly as it is described. Afterwards, kindly let me know how the recipe worked out for you! xKevin
And here’s the printable:
Chili con Fritos
Ingredients
- 2 tablespoons olive oil
- 1 large green bell pepper, diced
- 2 teaspoons garlic paste (or, use 2 minced cloves of garlic)
- 1 (14 oz) can diced tomatoes and their juices
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1/2 to 1 teaspoon ground cumin
- 1/4 teaspoon ground cayenne
- 2 generous tablespoons brown sugar
- 1 pound ground beef, cooked and drained
- 1 (15.5 oz) can red kidney beans and their liquid
- 1 - 2 tablespoons fresh minced parsley
- 1 (6 oz) can tomato paste
- 1 (2.25 oz) can sliced black olives
- Fritos corn chips
Instructions
- Put the olive oil in a 4-quart pot, and let it warm briefly over medium-low heat. Add the green pepper, and saute it until soft -- about 2 minutes. Stir in the garlic, tomatoes, seasonings, brown sugar, beef, beans, and parsley. Then add the tomato paste, and stir until the liquid in the pot has thickened luxuriously -- about 1 minute. Fold in the sliced black olives. Cover the pot and let simmer quietly over low heat for 10 minutes. Divide the chili among bowls, topping each serving with a handful of the Fritos corn chips.
Carol L Samsel says
I was already thinking of chili for supper today so we’ll give your recipe a try 🙂 It was warmer here all of last week and today the temps have dropped to freezing so chili sounds really great.
Thanks for the recipe!
Carol
SANDY says
Hi Kevin.
When I was a kid, we would get “frito boats” at my brother’s baseball games on the weekends all spring and summer. What a great memory you have brought back. Thank you.
Now that I’m much older, I like to add fire roasted New Mexico green chili. That’ll warm your cockles!! Thanks for the video and tips on freezing bells. You always amaze and inspire me.
Get well soon, love ya back~
Sandy Martinez
Mary K Jett says
This recipe is easy to make and so good on a cold windy day. I added some cheddar cheese to mine before I put the corn chips on top. Thanks Kevin for the tip to cook and freeze the ground beef to use as a quick meal.
Jody Mandel says
I have a question about the ground beef. When you precook and freeze the ground beef to use later, do you find that it dries out if you reheat it as you do here? Do you need to be careful not to overcook it? Thanks.
Patti Teeters says
Loved the video. I am definitely making this chili. I love fritos in chili with a sprinkling of sharp cheddar cheese. Thank you so much, Kevin. God Bless you and your family. Stay safe.
Sunni says
Heal up. Feel better soon so you can set those crutches aside Kevin! Thanks for all you do for us.
Michelle Collins says
Kevin, I’m making your chili tonight! Yay.
Michelle
Sandra Allen says
“Great idea” Thank you Kevin for another of your tasty recipes.
Marly says
We have been eating this chili dish for many years. I first came across this dish at my school cafeteria many, many years ago. I’m 70 now so if was many years ago. Glad you like it. It is a warm, cozy meal that is super easy to fix from a can and a bag!
Grandma Bev says
A very interesting chili, thanks. Hope you are feeling better!
Julie Culshaw says
my husband said this was the best chili he had ever tasted. Thanks!