Growing up in the 60's in Oklahoma, Frito chili pie was something I encountered from very early on. Back then, it was almost always encountered as a casserole. I'm pretty sure that I often gravitated toward it at church potlucks, because at least most of the time, it would be one of the choices most likely to actually have flavor. Of course, now and then someone would make it with canned chili and the choice wouldn't be so great, but that's life at potlucks.
Fast forward about five decades, and I found myself gravitating back toward Frito chili pie. We spent many years going to horse shows where our daughters both competed fairly seriously. At the shows, you're at the mercy of the very few food vendors around and the quality can vary greatly. We wound up at several national-level shows in Fort Worth where one of the very best horse show food vendors is Stubby's Cinnamon Rolls. Stubby's serves much more than cinnamon rolls, although those are indeed killer and are a must for one or more breakfasts during show. But Stubby's makes a killer Frito chili pie (at least when we are on the level of horse show food vendors). The picture is a little blurry, but here's a shot I found from back in 2012 at Paint Worlds in Fort Worth:
As an Oklahoma native, I claim Frito chili pie as an Oklahoma comfort food. I have a friend here in town who also comes from Oklahoma and she agrees. But I've heard folks claim it's a Texas thing. What say you?
I made a big pot of chili today from the last of the brisket from earlier in the week. I went easy on spice, because I wanted to share with my friend and she's breastfeeding an infant, so it was mild today. I went with commercial chili powder. I added beans, because my wife insists.
Here's my bowl tonight. Pure heaven:
Much to my surprise, my wife, who usually scoffs and makes bad jokes about Frito chili pie, actually joined me tonight and went full pie. She even said it was good. I just don't know what this world is coming to.
So my question, beyond the one above about origins, is whether Frito chili pie is indeed a wonderful comfort food or if it is an abomination that does a huge disservice to the concept of chili? Of course, I know that everyone in The Pit agrees about what goes into chili and that there are no controversies. Also, for those of you who indulge, what are your go-to ingredients? One bowl at a time or casserole? Inquiring minds want to know.
Fast forward about five decades, and I found myself gravitating back toward Frito chili pie. We spent many years going to horse shows where our daughters both competed fairly seriously. At the shows, you're at the mercy of the very few food vendors around and the quality can vary greatly. We wound up at several national-level shows in Fort Worth where one of the very best horse show food vendors is Stubby's Cinnamon Rolls. Stubby's serves much more than cinnamon rolls, although those are indeed killer and are a must for one or more breakfasts during show. But Stubby's makes a killer Frito chili pie (at least when we are on the level of horse show food vendors). The picture is a little blurry, but here's a shot I found from back in 2012 at Paint Worlds in Fort Worth:
As an Oklahoma native, I claim Frito chili pie as an Oklahoma comfort food. I have a friend here in town who also comes from Oklahoma and she agrees. But I've heard folks claim it's a Texas thing. What say you?
I made a big pot of chili today from the last of the brisket from earlier in the week. I went easy on spice, because I wanted to share with my friend and she's breastfeeding an infant, so it was mild today. I went with commercial chili powder. I added beans, because my wife insists.
Here's my bowl tonight. Pure heaven:
Much to my surprise, my wife, who usually scoffs and makes bad jokes about Frito chili pie, actually joined me tonight and went full pie. She even said it was good. I just don't know what this world is coming to.
So my question, beyond the one above about origins, is whether Frito chili pie is indeed a wonderful comfort food or if it is an abomination that does a huge disservice to the concept of chili? Of course, I know that everyone in The Pit agrees about what goes into chili and that there are no controversies. Also, for those of you who indulge, what are your go-to ingredients? One bowl at a time or casserole? Inquiring minds want to know.
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