CHILI PIE VEGAN RECIPE | Richard in the kitchen
In this video I show y'all how make vegetarian Frito chili pie. This chili pie vegan recipe is made with leftover vegan chili and comes together in no time at all. Completely vegan friendly with a homemade vegan version of Cheez Whiz recipe and Original Frito corn chips. Super easy! Super delicious!
Shopping List:
Leftover vegan chili (for how to make my version refer to this link
Original Frito Corn Chips (make sure they are original. The other flavored chips are not vegan)
Red onion
Diced tomatoes
Cilantro
Vegan Cheez Whiz:
1 cup almonds
1 roasted red pepper
1 tbsp. lemon juice
2 tbsp. red wine vinegar
2 tbsp. butter flavored coconut oil
2 tbsp. yeast
1 clove garlic or 1/4 tsp garlic powder
1 tsp. Dijon mustard
2 tsp salt
1/4 tsp. white pepper
1 tbsp. maple syrup
Directions:
First you have to soak the almonds. If you're in a hurry you can soak them in boiling water for 15 minutes or in water for 1 hour. The best is to soak overnight.
Blend all of the cheese ingredients in a blender until smooth. If it's too thick just add small increments of water until you get the desired consistency. Set aside.
In a casserole dish or cast iron skillet, layer the chili, Fritos, red onions and vegan Cheez Whiz. The amount of layers depends on how deep your dish is.
Bake in the oven on 350 for 20-25 minutes.
When done, top with more Frito corn chips, vegan cheese and garnish with diced tomatoes and cilantro.
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CHILI CHEESE SLOPPY JOE’S | LEFTOVER CHILI RECIPE IDEA
Easy all time favorite sloppy Joe's made with leftover homemade Texas chili topped with melted cheddar cheese on grilled toast.
Shopping List:
Fresh made or leftover Texas chili (see link below for this recipe)
Choice of bread or bun
Butter
Shredded cheddar cheese
Fritos corn chips
Directions:
Make the chili or warm the leftover chili. Top with the cheese and allow to melt completely.
Lightly butter the bread or buns and toast in a grill pan.
Serve with Fristos and enjoy!
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HOMEMADE TEXAS CHILI RECIPE:
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QUICK AND EASY CHILI SPAGHETTI | Richard in the kitchen
In this video I show y'all how to make a quick and easy chili spaghetti with a Cincinnati flare. Anyone who has ever eaten Cincinnati chili knows how wonderful it is. It can sometimes be labor and time intensive though. This recipe is a go-to when you don't have alot of time and you just need to whip up a delicious meal without all the fuss of making authentic homemade chili the Cincinnati way, but with that wonderful Cincinnati chili flavor. This recipe uses a simple can of Hormel chili with no beans and a Gold Star Cincinnati chili seasoning. Just warm the chili in a sauce pan, add the seasonings and serve over your choice of spaghetti topped with plenty of grated cheddar cheese for a quick and easy 3 way chili spaghetti meal. Add onions and/or beans for another way of enjoying this dish.
Shopping List: Servings: 2
1 15 ounce can of Hormel chili with no beans
1 tsp. Gold Star Cincinnati chili seasoning
1 tbsp. tomato paste
Salt and pepper to taste
1/2 lb. (8 ounces) thick spaghetti
2 tbsp. Kosher salt for the spaghetti water (if using table salt use 1 tbsp) in 2 quarts of water.
Directions:
Different variations of this style chili:
For 2 way: Top spaghetti with only the chili
For 3 way: Top spaghetti with chili and grated cheddar
For 4 way: Top spaghetti with chili, grated cheddar cheese and diced onions
For 5 way: Top spaghetti with chili with beans, grated cheddar cheese and diced onions
In a large pot bring two quarts of water to a rapid boil then add the salt. DO NOT ADD THE SALT BEFORE THE WATER COMES TO A FULL BOIL. Add the spaghetti and cook 2 mins. less than package directions for al dente texture. Drain, but do not rinse.
In a sauce pan add the chili, tomato paste and seasoning and the other ingredients depending on which way you're serving it. Warm thoroughly.
Pour the chili on top of the spaghetti and top with a large mound of grated cheddar cheese.
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CHILI POT PIE RECIPE | Richard in the kitchen
In this video I show y'all how to make a delicious chili pot pie recipe. With cold weather returning, this variation of the all-time favorite Frito chili Pie dish is perfect to warm up with. This Frito chili pie recipe is added to double pie crust in a cast iron skillet then filled with just three simple ingredients, chili, Frito corn chips, onions and cheddar cheese then baked in the oven. A delicious combination of Frito chili pie and another favorite, pot pie for an easy any-night meal.
Shopping List:
Double pie crusts
Hormel Chili, no beans
Fritos corn chips
Shredded cheddar cheese
Sweet onions, diced
Egg wash
Non-stick spray
Salt and pepper
Green onions for garnish
Directions:
Prepare the pie crusts according to package instructions. Basically allowing them to come to room temp.
Pre-heat oven to 400 degrees.
Lightly spray the bottom of the cast iron skillet and add the bottom pie crust and form to the bottom and edges. Using a fork, poke several holes in the bottom for venting. Trimming to fit may be necessary.
Fill the bottom crust with a few layers of chili, onions, corn chips and cheese. Season with salt between layers.
Trim the top pie crust and place over the mixture and crimp to the edges of the bottom crust. Slice and X into the center top crust for venting and flute the edge with a fork. Brush some egg wash on top for browning.
Bake in the oven for 20-25 minutes.
Remove from oven and allow to set about 5 minutes before slicing.
Scatter some more cheese on top and garnish with green onions.
Serve on a bed of crunchy Fritos and enjoy!
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NASHVILLE HOT CHICKEN CHILI | RICHARD IN THE KITCHEN
If you've ever had the famous Nashville Hot Chicken then you'll love this Nashville hot chicken chili recipe. It's so easy to prepare in less than an hour. Ground chicken and onion simmered in the special Nashville hot sauce that will surely give your palate a bite. Serve with a garnish of dill pickle slices and white bread.
Shopping List:
The sauce:
1/2 cup Canola oil
1 1/2 tbsp cayenne or more if you can handle it.
1 tbsp light brown sugar
1/2 tsp paprika
1/2 tsp garlic powder
2 tsp kosher salt or 1 tsp table salt
1 tsp of your favorite hot sauce
1 tsp Canola oil
1 lb. ground chicken
14 ounces of white beans (optional)
1 diced medium white onion
6 ounces tomato paste
About 10 ounces tomato sauce
About 3/4 cup chicken stock
1/2 tsp. chili powder
1/2 tsp.ground cumin
Dill pickle slices for garnish
Shredded cheddar cheese
White bread for dipping
Directions:
In a sauce pan, add all of the sauce ingredients and heat over medium heat until thoroughly heated. Stir frequently to dissolve all of the spices. Keep warmed.
Add ONLY about 1/4 cup of the heated sauce to a second larger sauce pan or dutch oven. Add the diced onion and the ground chicken, breaking up the chicken with a spatula. Add a sprinkle of salt. Once the chicken is browned and the onions have softened, add the beans if using and the tomato paste and tomato sauce. Stir. Cover. Simmer for about 45 minutes to 1 hour on low heat.
Serve and drizzle a tsp or so more sauce over the chili, top with shredded cheddar cheese and diced onions then garnish with dill pickle slices and white bread for dipping.
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HOMEMADE CHILI FRITO PIE | RICHARD IN THE KITCHEN
In this video I'll show how to make a simple and delicious homemade chili Frito pie. Homemade chili filled with Fritos corn chips, onions and cheese.
Shopping List:
1 lb. Ground chuck or (ground turkey for a little healthier version)
1 small sweet onion, diced
1 small red bell pepper, diced
3 garlic cloves, minced
2 tbs. cooking oil
2 tbs. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. cayenne pepper
1 tsp. Kosher salt
1 1/4 cups chicken broth or stock
1 28 ounce can of crushed or diced tomatoes. Rotel will work as well.
1 15 ounce can red kidney beans, drained
1 15 ounce can sweet corn, drained
Frito corn chips
Shredded cheddar cheese
Chives
Directions:
Add oil to a dutch oven over medium high heat. Add the onions and the red peppers and saute for 5-7 minutes. Add the garlic the last 30 secs. Stir frequently.
Add the ground beef or turkey and cook until all the pink is cooked out. Drain of grease then return to pot.
Add in the spices and stir until well incorporated.
Add in the tomatoes (or Rotel), broth, beans and corn. Stir well.
Bring to a boil then reduce heat and simmer for about 1 to 1 1/2 hours until thickened slightly. Stirring occasionally.
Salt and pepper to taste
Place a layer of chili to the bottom of a cast iron skillet followed by Fritos and cheese. Repeat this layering for two or three layers.
Bake in the oven at 350 degrees for 20-25 minutes.
Garnish with cheese, onions, chives and cilantro and more Fritos if you like.
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