For the traditional Frito pie you take a small bag of fritos, open it up, dump in some chili with beans (or separate meat and beans), cheese, shredded onions and sliced jalapeños. Then you have a handy walk-around lunch. In my experience a more traditional Texas chili will be made from chunks of meat rather than ground meat, but there are more chili recipes than there are Texans in Texas.
I'm an oddity, a Texan who likes beans in my chili. And as for Frito Pie, my mother used to bake it in the oven so that the chips got soft. We often had it on a Friday night back in the '70's. Frito Pie and the Brady Bunch made my evening, lol.
So having gone to school in both Oklahoma and Texas, Friday night high school football games WOULD NOT be the same without Frito Pies and hot chocolate. A staple of live football games in the fall ❤❤❤❤❤
The best frito chili pie was at little league baseball games at the food stand. They would take a small bag of Fritos and open them up sideways and pour chili and nacho cheese right inside the bag. So good.
Fritos also makes a wider style chip called scoops.You use it to scoop up dips,sauces,chili,salsa,ect.Youll plow through a whole bag with a pot of yummy before you know it
Native Texan here. Authentic Texas chilli doesn't have beans or tomato .This traces back to the San Antonio Chili Queens. And the blackened outside of the brisket is called the "bark". And Frito Pie is how I judge a concession stand. 😁
Have you Compared beans in TX? Borracha? Charro? We add meat to beans. So why not add beans to chili meat??? Texas is a big state and many places do things different and it is ALL GOOD!!!
From US, I make chili with 5 kinds of dried beans, diced tomatoes, onion, garlic, organic ground beef, jalapenos, chili spice - onion powder, garlic powder, cumin, red pepper flakes, chili powder, smoked paprika, salt and some beer. Cook it for about i hour, take of heat and let stand until it has cooled then refrigerate for the next day. Serve with hot buttered corn bread.
I've only recently begun trying my hand at making chili, but I like serrano peppers, some red wine, and a dash of cinnamon in my stock. I also use canned beans because I truly have no clue how to cook dried beans😅
Fritos are eaten with chili all over the US, not just Texas. I grew up with it in Chicago, and it's pretty popular in DC as well. Glad you're getting to enjoy!
@@ChristaFree I've had chili in many places around the U.S., and the chili in Texas is better than most that I have had. However, the chili I had in New Mexico edges out the chili I had in Texas by a slight margin. Of course, this is just a matter of personal taste.
@@spacehonky6315 As a Texan, I was told it was because chili was originally a food eaten on a cattle drive. Using food that was available. Considering every other meal that they got was probably beans, maybe that's why they get so upset about beans in their chili. It would have been a nice change :)
Chili making Purists in Texas usually say no to beans in their versions. However, chili making is quite varied (Like BBQ) and there's no reason to shy away from 'Gilding the Lily'. LOL It's really hard to beat a simple Frito Pie on those cool Fall nights. Old School recipe dictates: a snack size bag of Fritos, split the side seam length ways, scoop in some chili, add cheese (onion optional) and munch away right out of the bag. Cheers N&A.
What you had was "Fancy" Frito Chili pie. Nothing wrong with it. But the original frito chili pie is Fritos, chili and cheese with the optional toppings of onion and jalapeno. It is served at concession stands at high school football games all across the state. It makes for a quick easy meal. 1 bag Fritos, 1 can wolf brand or hormel chili (no beans) and some shredded cheese. (Every good Texas house has an onion and some sliced jalapenos so those are a given) You can have a quick dinner for a family of 4 in under 10 minutes.
Yum. The crusting is called 'bark' like bark on a tree. Edit: Frito Pie is sold at about any Texas event. You take an individual sized bag of Fritos, crunch it up a bit while it's still sealed, then open the bag, ladle in chili, sour cream, cheese and jalapenos and serve it with a spork. It's a really good fund raiser for sports. It costs about $1.00 a bag to make and you sell it for $5.00. It's also great when you don't feel like cooking. - just put it on a plate. Thanks for another great video!
The addition of beans (I use pintos) is to stretch the batch to serve more people without the expense of adding more meat. I've always heard if it has beans it can't be called Texas chili.
Hi from Houston....yall are making me so hungry....I am so glad I have chili simmering right now (with beans...and I was born in Texas....smiles 😃) I also have a big bag of fritoes and some shredded cheese to go with it...hubby and I are gonna have a yummy supper tonight. Love you guys videos ❤ hugs! Jenni
I’m a Texan but I like beans in my chili. However, for Frito pies, no beans. I first had Frito pie in middle school. They sliced open the side of a small bag of Fritos, put a scoop of chili in and top it with lots of shredded cheese. Simple and so yummy. Good memories.
Yeah, I like beans in my chili too, it's how you like it. I lived I New Orleans and chili Fritos was a thing at most snowball stands. They open a bag of Fritos, add shredded cheddar cheese, chili, sour cream, shredded lettuce and tomatoes, plus dice jalapenos if you want them. Guacamole for extra cost. So Good! Great job Andrew and Nicola! :) Oh, I love brisket in chili too! LoL
REAL Texas chili that first originated in south Texas and had a big uprise in the late 1860s in my city of San Antonio has no bean in it other places put beans as a filler
Frito Pie is a "Poverty" dish or a "Depression" dish in that it was created to make use of all the things available in the pantry. A lot of casseroles fall into that category as well. It becomes a nostalgic favorite and that helps it travel to subsequent generations.
Pinto beans in chili with a side of cornbread not the kind with sugar in it. Chili no beans with coleslaw on hot dogs, sausage dogs etc. Love this couple
Wow - that looked so yummy guys! I'm no chilli expert but I've heard that true Texas chilli has NO beans in it. Growing up we always put kidney beans in our chili con carne. Great video Nicola and Andrew!
I love how much you both enjoy trying things! More, please! Frito pie used to be a favorite of mine, though I haven't had it in ages! I feel ya, Nicola! I'm a messy eater, too! Sometimes, it just can't be helped! 😂 ❤ to you both! I'm from Mo. not TX, so I'm unsure what to recommend. But I know I'll enjoy watching. 😊
Chilli joints where I grew up had frito pies in a bowl for the people that were dining in. If you got it to do they put it inside of a big flour tortilla rolled it up with one end tucked in and it was a frito pie to go.
Texas Chicano here. True, Texas chili traditionally, is not made with pinto beans. However...everyone has eaten it with beans "canned from the store" (Austex, Wolf brand, etc...). It's used as filler to make it stretch to feed more family. Nowadays with all the new folks moving to Texas, they bring new ideas and combinations to what could be, or was traditional TexMex/Mexican dishes. All you picky folks, with your picky kids, with diets, and food allergies. Bless y'alls hearts. As a youngster, we didn't have those "designations". We ate what Mama made. Now, every little fart considers themselves a culinarian, & wants to change up what was a traditional tried and true cuisine. -Vegan chili -Low sodium -Low fat -Low carb -No meat -Less meat -Fake meat -Soy chilil -Vitamin chili -etcetera... Folks, "Chili con Carne", means "Chile with Meat". Y'all can call it what you want, but it ain't Texas Chili unless its made in Texas, by a Texan, following the traditional recipes with the traditional ingredients. I would never try to pass-off "Chef Boyardee" as authentic Italian in a can, nor would I give a frenchman, French's mustard on his pomme frites (unless he wanted it).
Lol fellow Texan here. Totally agree, real TX chili has zero beans and that makes it oh so much more yummy!!!! Also, French's mustard is way too good to be French 😂😂😂😂
If I remember correctly, Fritos were originally developed in San Antonio just as a snack, but was bought by Lays to be a easy to preserve snack of some vague nutritional value for troops in WWII.
@@thebritstry I grew up in Texas mostly, spoiled rotten since I was young on the worlds greatest BBQ. Sonic's in Texas used to (not sure if the still do) make a frito pie wrap. LOVE WATCHING THE SERIES!
I grew up in Virginia and our chili always had kidney beans in it. We called it chili beans and the chili without beans, which we used for hotdogs, we simply called chili. My mom would make cornbread and mashed potatoes when she made chili beans. I can remember making a mountain of these three things layered: cornbread topped with mashed potatoes topped with chili beans. It was a messy, deliciously comforting mess. 40 years later and it’s still something I think of as comfort food due to the memories.
Frito Pies were school lunchroom staples when I was growing up in Dallas. A kid in line would grab a bag of Fritos and move down the lunch line. The lunch lady would slash the bag open from top to bottom along the center of the bag and then pour some chili onto the Fritos. It is safe to say that what you had is better than what we kids enjoyed, but we DID enjoy it when we were kids. It brings back memories, mostly happy ones.
True Texas chile doesn't have beans. It's more Tex Mex if it has beans. I prefer it without. I also love Frito pie. It's really good. Hard to believe I was born and raised in western Michigan.
Non-Texas Southern here ... for us, chili is an entree; so, we throw everything in it ... ground beef, beans (your preference), onions, tomato, bell pepper, etc. Now, the chili for a chili dog is more like Texas chili. Oh, yea ... been eating Frito pies since I was born ... yum
In grade school or any sporting event Frito Pie was paramount eats. A snack size bag of Frito’s is sliced open and chili (a little saucier than yours) topped; you could add cheese & onions to your heart’s content
I often serve "Frito Pie" for football games cuz it is easy to make. easy to serve and easy clean up. Crock pot your favorite chili. then have 🥣 bowls (i use disposable) snack size fritos then a table of condiments and hot sauces... Sour cream avocado jalapeños chopped onions shredded cheddar cheese bottles of hot sauces Easy to make everyone loves it easy clean up ... it's a WIN WIN.
❤Traditionally you pour the chilli, cheese, raw onion, jalapeños right into the bag of fritos...shake it and eat...😊A must try is a spicy white chilli with chicken or tortilla chicken soup...so good. SO MUCH more comforting than chicken noodles soup....and because of the jalapeños...lots of vitamin C.
I live in Austin and love your perspective on the places we frequent. Frito pie has been a staple in my life as long as I can remember. Friday night high school football concession stands all sold frito pie. So good!
Chili has so many variations around the country and is served with so many different toppings… some states love is served with a cinnamon roll or peanut butter sandwich, some add noodles, some serve it with crackers or tortilla chips. In Cincinnati, they make chili with an entire pumpkin pie stirred into it and they all pretend like they like it.
Chili con carne- meat chili- got its start on street vendor carts in San Antonio. True Texas chili is no beans. Meat simmered with chili peppers for a long time. Fritos got their start in Texas as well in the Dallas area. Frito Pie is a true Texas treat.
In the early and mid 60's Grandma would use the large fritos. Mixed with Wolfe brand chili, onions with cheese and bake in the oven. Delightful! Now I use brisket or Chuck roast to make my chili, without smoking the meat.
The unintended(or intended) dig on UK chili was hilarious. Nicola: "I'm telling you now, the Chili in Manchester, NEVER tasted like that" Andrew: "No, this is delicious innit"🤣
My own experience with Frito Pie was nearly 50 years ago at a high school concession stand. They took an individual size bag of Fritos, cut the side open (making a boat), poured in a scoop of chili (no beans), added a half hand full of ceddar cheese, and a spoonful chopped onion. That is about how I've had it ever since.
I don't use mince for my chili. I marinade chunks of beef for 48 hours, which allows it to shred while cooking. I don't generally add beans, but I do add peppers and onion
@9:01 at the fair, you'll find they'll sell frito pie where you'll eat it right out of the bag. They just open the bag of fritos and dump chili on top. (I remember having it as a child back in the 80s at the San Diego County Fair.. along with a ton of salt water taffy)
Thanks for sharing your fond memory! Frito pie and salt water taffy sound like the perfect fair treats. We will have to visit the SD fair in the future
2:38 oak gives a 'neutral' 'flavor' to the meat compared to other woods. and 'Post oak' is used because it's denser and thus lasts longer while burning so you use less and don't have to keeping throwing wood in. I personally like black oak but other family members like white oak, but it's more expensive.
I am from New Jersey and my family makes a few different kinds of chili. Theres meat chili, theres meat and bean chili, and white chili which we make with cream and chicken and corn, etc. Each family will have a different and favorite chili
My chili recipe has two types of beef (shredded and ground), chunks of tomatoes and Vidalia onions, and plenty of chili beans. People who try my chili typically keep going back for more until it's all gone or until their stomachs are about to burst. A lot of the stuff they're calling "Texas chili" looks like chili sauce, something you'd pour over a hot dog. As for Frito chili pies, those are fantastic if you have the right chili. I've been a big fan of them my whole life... still am. They're good with a shot of sour cream on top, too.
If I’m not mistaken, chili is a Tex-Mex invention and traditionally does not have beans. Purists will tell you it should never have beans. Yet, a lot of people will add beans to their recipe.
I’m from the north ( Montana) and have lived in Texas for 30 years. I make chili and add jalapintos (pintos cooked with jalapeños). Hubby freaked out that I added beans (he’s native born Texas) but he eats it with gusto now. He does the obligatory complaining, but he doesn’t ever turn my chili down. Up north we add kidney beans, but I altered my recipe once I tasted jalapintos.
It's not chili, but on a busy night we make "inside out tacos" at home. I cook up some ground beef and refried beans with taco seasoning, then serve it over Fritos and top with grated cheese, chopped onions, and any other toppings we want ( jalapenos, shredded lettuce, diced tomatoes, black olives). Top off with taco sauce and a dollop of sour cream. Kids love this and can pick the toppings they prefer.
Frito Pie is all over the west/southwest. Now, I'm old and ate it when I was young. Google tells me that Frito Pie was debuted either in 1930 or 1946 but definitely in Texas.
When I was a kid, one of my favorite recurring meals was something my mother called "beef olé" -- which was essentially chili and taco toppings over fritos. Lettuce, tomato, grated cheese, green onion. Totally delicious. And we were nowhere near Texas... My parents grew up in a part of the midwest where "spicy" meant a dish with both salt AND pepper.
As I am allergic to beans, I only make Texas-style chili. I grew up in the Texas-Oklahoma area and I remember in the 1960-70’s working at a swimming pool concession stand. Frito Chili Pie was always a big seller. I’d split open the small bag of Fritos and add a ladle of chili, plus diced onions and grated cheddar. Give them a plastic fork and send the customers on their way. It was always a big hit. I still eat Frito chili pie despite being close to 70 years old.
Here on the west coast we call those “frito boats”, I grew up eating these. My dad an I still eat these as a treat or a snack. He is 76 and looks forward to them. Also smoked salmon with crème cheese on ritz crackers. The best
Traditional Texas chili doesn't have beans in it. Everyone has a special secret ingredient they add to their chili, whether it's cocoa powder, beer or masa harina.. the list is endless. And we enjoy eating Frito Pie at football games. I'm so glad you both have enjoyed your visit here in Texas. Blessings 🦋
BS. Chili was poor people food, made with spoiled/rotten meat. The spices were used to mask the flavor of the meat, and the beans stretched the meals out. "Traditional" Texas chili always had beans. FFS! The "no beans" myth is a late 20th century concoction.
Make sure you pick up some chili mixes to take back home with you. My favorite is wick Fowlers. It comes with all the spices in little packets. All you’ll need is 2 pounds of ground hamburger meat, a can of Ranch Style beans and tomato sauce. All your instructions are on the box. Glad you’re having fun in our state. Stay safe and healthy. Ohh my wife is also from Manchester 😉 she really enjoys seeing y’all.
The recipe for Texas Chili dates back to recipes used by the Aztecs of Central America. They would slow simmer game meat with chilis, tomatoes, and spices to make a delicious and hearty stew. The chilis used in Texas style chili actually contain a lot of vitamin C and other nutrients, which probably led to its popularity on cattle drives in the western U.S. , much like how sailors used to carry lemons and limes to prevent scurvy.
Chili Con Carne (noun) - a spicy stew of beef and chili peppers or chili powder, often with beans and tomatoes. I believe that "beans and tomatoes" are optional and often referred to specifically as "Chili with beans".
Chili is a truly multi-regional American dish. There are so many variations you will never answer all your questions. Beans , no beans , what kind of beans , meats (Beef, Pork, Chicken, Mutton, Goat, Venison) , Spices , pepper varieties , Chocolate vs. Mole , Oak or Hickory or Mesquite smoke IT NEVER ENDS . Try them all and let your taste sort them out .
For a true Texas Bowl of Red, you MUST go to the Annual Chili Cook Off in Terlingua, Texas. The chili masters are true artists and the chili will blow your mind! It's a very serious competition with no beans allowed! Personally, I like beans in my chili but the purists find the idea outrageous.
Fritos are simply Americanized tortilla chips, though very thick and very salty. Tortilla chips/Fritos are a natural for any chili-based product. Add any combination of cheese, sour cream, beans, salsa, and/or guacamole and you have a full meal.
You're in my home territory now! Every south Texan knows about Frito Pie! I'm 65 now, and when I grew up, and was playing outdoor sports, even as an 8 yr old, they sold frito pie in the concession stand! It was very normal! LOVE Frito Pie done right! Hard to do wrong with Texas brisket.
If it has beans they are typically Pintos,also most people just use ground beef or even better chili grind beef which is coarse.I often make Cowboy Beans with Bacon,then add the leftovers to ground beef chile.The original Frito Pie,you slit the side of a small Frito bag and poured in some chili and a bit of ground cheese,then ate it out of the bag.No idea who invented it,it was already around when I was a kid.Texas Chile is often just eaten with saltines or in a Chile Dog .Cincinnati Chile is used over spaghetti with layers of other stuff.I made the original chile from Pendery's Spices and it uses an ancho pod to flavor the water and the chile is more of a stew.
true frito pie originated only in the 1960s with Teresa Hernández, who worked at the Woolworth's lunch counter in Santa Fe, New Mexico. Her frito pie used homemade red chili con carne with cheddar cheese and onions, and was served in the bag, which was thicker in the 1960s than it is now.
We make a pot of chili approx. once a month in our house. Everybody personalizes it to their own preferences. We make ours with stew meat instead of hamburger, black beans, and extra spicy.
I would suspect that Frito Lay (the original company, which created Fritos)made it as a PR thing to get more people buying more Fritos. It used to be that you would take a Fritos snack bag, tear it open along the back of the package, ladle on some chili, cheese, and raw onion. Then eat it with a plastic spoon. When you’ve finished, you only had to throw away the entire thing in the trash. No muss, no fuss.
Frito pie started at high school football games. It was originally made with wolf brand chili, a canned chili. It was a cheap meal at games. Texas chili doesn’t have beans because it originated on cattle drives and beans were always on the boil so it was a side with every meal, including chili. Fritos are extruded corn mush, fried. It was invented in Texas.
The no beans rule is a late 20th century creation. Traditional Texas Chili was poor people food, made with spoiled/rotten meat. The spices were used to mask the flavor of the meat, and the beans stretched the meals out. "Traditional" Texas chili always had beans.
Frito pie. Very good, simple combo that you can make yourself. Chilli, Fritos, chop onion, cheese. That’s it, it’s a TEXAS classic! With a cold beer, you can’t go wrong. 😉🍺
My husband's family has always made "Fiesta", Fritos, yellow rice, chili, cheese, onion, lettuce, tomato, black olives, sour cream, and what ever else you want! Everyone makes it how they want it. It is great for family get togethers
My 10 minute version is "Chili, Chips and Cheese". Heat a can of Chili. Heat a jar of Queso Dip/Sauce. Plate some tortilla chips or "Scoops" and then pour some Queso over top of chips. Pick up each chip (nacho style) and dip it (with the cheese on it) into a bowl of Chili. Wonderful! That said, about a month ago I made my first real Texas style Brisket Chili and it was amazingly good!
I love Austin. I can eat BBQ at a different place every day for a month and never go to the same place twice. 😁 Frito Pie is one of my favorite comfort food.
I like to crunch up my Frito's and mix it up. And yes there's a good number of people who do Chili and Rice. I like to keep a jar of sliced Jalepno's (the pepper on your chili) so I can add it as my wife doesn't handle spice well, but I love it.
