Not Just Sunday Dinner is almost 4 years old! The first recipe I ever posted was a Super Bowl recipe. It was Hot Crab Dip and I posted it on February 1, 2011. Honestly, it amazes me that NJSD has grown as it has. I have readers all over the world and I have a newspaper column in several small town newspapers…and it all started because I was bored.
Before moving to the farm I had a job that I loved, in Florida, as a Design Consultant. I use the word “job” loosely because it was more fun than anything. I worked for our builder, and friend, Mitch, and I basically shopped! I selected the flooring, plumbing fixtures, lighting, paint colors, cabinets, etc. for his spec houses. It was like building my own house again everyday. I really enjoyed it!
When we moved to the country the housing market was on the mend, but finding another job like I had in Florida was not going to happen and I needed something to do. I thought about a public job but I had been at home since Wes was born. I felt that I was unqualified to do anything other than cook, clean, volunteer at school, or maybe drive a taxi for kids.
A friend in Florida had started a stamping blog. I have always loved cooking and entertaining friends and family so a food blog just felt like a good fit and something I might enjoy doing. I never imagined that it would last and I’m so glad that it has. Besides being a mother, this is the best job I’ve ever had. I have so much fun sharing tried and true recipes and new recipes that I have tested. I love hearing from you via comments or emails. Thank you for visiting my blog and helping it grow.
Today’s Super Bowl recipe is for Fritos/Doritos Pies. This chili is not a “saucy” chili which makes it perfect for this Fritos/Doritos Pies. The pies are like chili nachos. I like to set up a Fritos/Doritos Pie Bar so my guests to build their own pies. To supply your own Fritos/Doritos Pie Bar you’ll need small bags (1 1/8-oz. to 4 5/8-oz.) of Fritos, Cool Ranch Doritos, and Nacho Cheese Doritos. I usually have bowls of shredded Cheddar cheese, sliced black olives, sour cream, jalapeños, and sliced scallions. I have plastic spoons, in my the teams colors of course, and one last very important item, scissors. You’ll need a pair of scissors for your guests to cut their bags lengthwise because you make the pies in the bags. It’s so easy and fun and delicious!
- 1 tbsp. vegetable oil
- 2 lb. ground beef
- 1 lg. onion, chopped
- 2 cloves garlic, minced
- 3 (10-oz.) cans Rotel tomatoes with green chiles
- 1 (8-oz.) can tomato sauce
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. sugar
- ½ tsp. ground red pepper
- ½ tsp. black pepper
- ½ tsp. dried oregano
- 1 tsp. salt
- 1 (16-oz.) can kidney beans, rinsed and drained
- 1 (16-oz.) can black beans, rinsed and drained
- small bags of Fritos and/or Doritos
- Garnish: Cheddar cheese, sliced black olives, sliced scallions, jalapeños, and sour cream
- Heat oil in a large Dutch oven. Add onions and sauté until translucent. Add beef and cook until no longer pink. Drain and return to pan. Add Rotel tomatoes, tomato sauce, chili powder, cumin, sugar, red pepper, black pepper, salt, and oregano. Stir to combine.
- Cover, reduce heat to low and simmer for 2 hours, stirring occasionally. Add beans and cook about 15 minutes.
- Cut bags of chips open lengthwise. Spoon chili with a slotted spoon on chips, into bags. Garnish with desired toppings. Serve with a spoon.