Chili Frito Pies
A simple yet adorable spin on chili cheese nachos, Frito pies mean your gameday guests each get something special. The chili recipe comes together in under 30 minutes, making it the quickest, easiest snack to throw together at the last minute.
- 1 lb ground beef
- 1/2 lb chorizo
- 1 large white onion – chopped
- 4 cloves garlic – minced
- 2 Tbsp chili powder
- 1 Tbsp cumin
- 2 (15 oz) cans fire-roasted tomatoes
- 1 (4 oz) can green chilies
- 2 (15 oz) cans chili beans in chili sauce
- Kosher salt
- 2 bags Fritos corn chips
- Cheddar cheese – grated
- Tomatoes – diced
- Green onion – chopped
- Sour cream
Brown and drain the ground beef and chorizo in a soup pot or Dutch oven. Add the onion to the beef and sauté for 5 minutes or until soft, then add the garlic, chili powder, and cumin and cook one more minute. Add the fire-roasted tomatoes, green peppers, chili beans, and 1/2 cup water. Stir together and add salt and pepper to taste.
In mason jars, glasses, or disposable cups, add about two inches of Fritos to cover the bottom. Then add a generous portion of chili. Top with the cheese, tomatoes, green onions, and sour cream in that order. Stir all the ingredients together to eat.
*This recipe should make anywhere from 10–20 servings depending on the size of the jars or cups.
Slawsome Deviled Eggs
These are the healthiest, most flavorful, and easiest deviled eggs. They’re so good that I recommend making extra as a go-to snack for the rest of the week. As seen on Shark Tank, Slawsa Spicy can be found at most Kroger stores in the pickles and relish section.
12 hard boiled eggs
3/4 cup Slawsa Spicy
1/4 cup mayonnaise
Peel the hard boiled eggs, cut them lengthwise, then remove the yolks and set aside in a medium bowl. Mash the yolks and then mix in Slawsa and mayo. Spoon generously into egg whites and garnish with paprika and/or parsley.
For perfectly cooked and easy-to-peel eggs, put 12 eggs in a saucepan. Cover them with water until there’s an additional inch above. Add in 2 tsp of baking soda. Turn heat to high and bring eggs to a rolling boil for one minute, then cover and remove from the hot burner and let sit for 12 minutes. Remove eggs and place in ice bath to quickly cool. In addition to the baking soda trick, using older eggs makes them easier to peel.
Andrea LeTard is the creator and author of Andrea’s Cooktales, an heirloom cookbook. She is also a personal chef, small party caterer, and cooking instructor. Andrea has been featured on Cooking Channel, Today Show, and Local Memphis Live. She was chosen as a Top 100 Contestant on MasterChef Season 6. Her recipes are “next-generation southern”—fun and fundamentally southern with a modern twist. Follow Andrea on Facebook, Instagram (@andreas_cooktales), and her video blog series at Andreascooktales.com.
Reginelli Recommends Chandon Brut Rose
Pretty and pink, Chandon Brut Rose will be the MVP of Super Bowl libations. The blend of Pinot Noir and Chardonnay adds structure, intensity, and balance—and that’s a winning combo on any given Sunday. Pleasant with fruity notes of red berries, these bubbles will keep you pumped for the halftime show starring the one and only J.Lo! $25.99
See Oenophile Mary Catherine Reginelli at Pyramid Wines & Spirits. Pyramidwines.com, 901.578.2773.