Recipe: Easy and tasty chicken chili Frito pie

Scouring Pinterest for a dish to take to your tailgate this weekend? Look no further! 

Check out this easy party recipe for chicken chili Frito pie. 

Loaded with juicy chicken, warm spices, and hearty beans, this crowd-pleaser is sure to be a hit, served over Frito corn chips and topped with cheese, sour cream, tomatoes and jalapeños. 

Chicken Chili Frito Pie

Recipe adapted from Food Network

1 (6 pound) chicken (I used two smaller rotisserie chickens, but any cooked chicken will do)

Sauce:
1 clove garlic, finely chopped
2 tablespoon oil of choice
1/2 cup chicken broth, divided
1 jalapeño pepper, finely chopped
1 tablespoon tomato paste
1/2 cup crushed tomatoes

Chili Base:
Oil or butter
1/2 Spanish onion, diced
1 bell pepper, diced
1 cup crushed tomatoes
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup canned pinto beans
1 cup canned black beans
1 jalapeño pepper, finely chopped

For the chili base: In a large saucepan, coat the bottom of the pan with the oil and sweat the onions and peppers over low heat.

Stir often enough to avoid browning. Add the crushed tomatoes and spices and bring to boil.

Add the beans and reduce the heat to a simmer. Let the base reduce to the thickness you like in your chili.

Mix in the chicken and sauce and bring back to a boil.

For the sauce: In a large saucepan, toast the garlic in the oil over high heat until lightly browned, 1 to 3 minutes.

Add half the chicken broth and the peppers and sweat for 2 minutes.

Add the tomato paste and crushed tomatoes and bring to a boil. Fold in the pulled chicken. 

Reduce the heat, add the remaining chicken broth, and allow the mixture to simmer 5 to 10 minutes while stirring continuously. Keep warm.

Serve the chili with corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos.

Copyright 2016 KUSA


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