Last week, it rained in Los Angeles. You might have heard a little something about it. Yes, us dumb Angelinos made a big deal about getting a bit wet, because the rain drives us crazy. We don’t know how to handle it. The streets flood, the traffic gets worse, and few of us own raincoats. This was some much-needed rain though, so it came with a sigh of relief.
The Academy Awards were also last week, and as I mentioned, I was invited to an awesome party with some seriously impressive themed food. The lovely hosts asked me to help out by making some Dallas Buyers Club chili, and thus — a new crockpot favorite was born. A reaaaal meaty one.
Crock Pot Chili
1 medium onion, chopped
2 lbs ground beef
1 8oz can kidney beans, drained and rinsed
1 8oz can black beans, drained and rinsed
1 15oz can tomato sauce
1 8oz can rotel tomatoes with green chiles
1 tbsp oregano
1 tbsp chile powder
1 tbsp cumin
1/2 tbsp garlic powder
1/2 tbsp onion powder
1 tsp salt
1 tbsp corn starch + 1 tbsp water
optional toppings: sour cream, grated cheddar cheese, pico de gallo, chopped red onion, sliced avocado, sliced black olives, chopped lettuce, sliced jalapeño, green onions, cilantro, etc.
Sauté chopped onion in olive oil over medium heat for a few minutes, until soft. Add to crock pot. Then, working in batches, brown your meat until nearly cooked, about 5 minutes. Drain the excess liquid and add the meat to the crock pot. Add in beans, tomatoes, tomato sauce, and seasonings. Stir to combine. Cook for 8 hours on low, or 4 on high.
About a half hour to an hour before your chili is done, whisk corn starch and water together and stir into the mix.
*If making for a large group (20+), simply add another pound of meat, another can of rotel tomatoes, two more cans of beans (I used white beans and light kidney beans), and double the seasonings.
How-To: Frito Pie
Frito Pie looks gross, but tastes AMAZING. Because every bag of fritos only has around 15 chips in it, they are perfect for mixing in a hefty scoop of chili and the appropriate fixins. That’s it. That’s the how-to. Put chili in the bag, cover with as many toppings as you can fit, stir, and eat. DONE.
If you’re that put off by eating chili out of a bag, I suppose you can always just add the fritos onto your regular ol’ bowl of chili — but why would you want to do that? Are you some sort of wild animal?? Eat the Frito Pie!