Adapted from Ree Drummond's Frito Chili Pie
We doubled the recipe to split between our two families.
This double recipe will serve 16.
4 pounds ground chuck
1 pound chub hot Italian sausage
4 cloves garlic, minced
1 large sweet onion, chopped
4 celery ribs, finely chopped
2 cans Ro-tel Original Diced Tomatoes & Chiles
2 cans (14 oz.) tomato sauce
1 teaspoon salt
2 teaspoons dried oregano
2 tablespoons ground cumin
4 tablespoons chili powder
1 can (29 oz.) kidney beans, drained & rinsed
1 can (29 oz.) pinto beans, drained & rinsed
1/2 cup masa flour mixed with 1 cup water
Fritos or Tostitos Scoops
optional: shredded cheddar cheese and minced red onion
Brown ground chuck and Italian sausage in a large pot over medium-high heat. When the meat is cooked, drain all fat, then add garlic, onion and celery and cook until the vegetables are soft and wilted.
Add beer, canned tomatoes, tomato sauce, salt, oregano, cumin and chili powder. Bring to boil, then cover and simmer on low heat for 30 minutes.
Add drained and rinsed beans. Stir to combine, cover & simmer for another 20 minutes.
Turn the heat back up to high to add the masa flour and water--the chili should be boiling. Stir to combine thoroughly and turn the heat to simmer for 10 to 15 minutes more.
If you have the lunch-sized Frito bags, slit an opening in them on one side lengthwise, and scoop chili into the bags adding cheese and diced onion if desired. Serve immediately with plastic forks. A fun crowd-pleaser!