football night / ballpark · beef
Texas Frito Pie
15 min prep · about 35 min cook (or reheat-only) · serves 6
Protein: 1 lb ground beef (quick chili) OR about 6 cups leftover Short Rib Chili, reheated hot
Friday lights or a long doubleheader? This is the share-ground night when you want bowls on the counter, not a sit-down plate — scoop straight from the dish.
Planning a starter share from Celeste? See quarter cow near Greenville for deposit math and freezer space.
Batch chili on Sunday with Short Rib Chili, then run this on a sports night — see Ballpark suppers that still count as real food for the thermos-and-freezer rhythm. No chili yet? Smash Burgers is the other fast ground-beef lane from the same share pack.
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How to run it
- Path A — quick chili: Brown 1 lb ground beef with half the onion in a Dutch oven; drain excess fat. Stir in crushed tomatoes, chili powder, cumin, and 1 tsp kosher salt. Simmer 20–25 minutes until thick. Ground beef must reach 160°F on an instant-read thermometer — USDA food-safety guidance safe minimum for ground beef.
- Path B — leftover batch: Reheat about 6 cups Short Rib Chili in a pot, stirring often, until every part reads at least 165°F — USDA food-safety guidance safe minimum for reheating leftovers.
- Heat oven to 375°F. Spread Fritos in a 9×13 baking dish (or split into individual bowls). Spoon hot chili over chips; top with cheddar and remaining diced onion (and jalapeño if you like).
- Bake 8–10 minutes until cheese melts and edges of chips toast lightly. Serve immediately — chips soften fast once sauced.
- Leftovers: divide chili and toppings from any unserved chips into shallow containers and refrigerate within 2 hours — USDA food-safety guidance recommends refrigerating perishable food within 2 hours and using shallow containers so it cools quickly. Eat within 3–4 days or freeze flat bags.
Protein: beef. Photos are AI food stills for this site.