Best Kiphotocontest Chili Corn Chips Pie Recipes
CORN CHIP PIE
Steps:
- Take corn chips out of bag (or and open bag and leave chips in).
- Place shredded cheese on top. Pour Pinto Beans over the cheese (hot beans help melt the cheese quicker). Sprinkle Brisket on top. Garnish with BBQ Sauce.
- Preheat a smoker or oven for cooking at about 225 degrees F.
- Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
- Let sit 30 minutes, then chop meat.
- Cover beans with water by 2 inches and bring to a boil to get the outer layer off. Boil 2 minutes, then drain all water and put beans back in pot. Add water to cover 2 inches above the top of the beans. Bring to a boil.
- Meanwhile, saute the onions, jalapenos and garlic in some oil in another pan until translucent, about 5 minutes. Add the tomatoes, then let simmer for another 1 to 2 minutes and add to the bean pot. Add the garlic pepper, chili powder and salt to the bean pot and let simmer, stirring every 20 minutes, until soft, about 1 hour 30 minutes.
- Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.
FRITO PIE
Frito pie is legendary in the Southwest for being spicy, salty and cheesy fabulous. Here's my easy take on this crunchy classic. -Jan Moon, Alamogordo, New Mexico
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in beans; heat through., Reserve 1 cup corn chips for topping. Place remaining corn chips in a greased 13x9-in. baking dish. Layer with meat mixture, enchilada sauce and cheese; top with reserved chips., Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, sprinkle with green onions.
Nutrition Facts : Calories 731 calories, Fat 41g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 1733mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
CHICKEN CHILI CORN CHIP PIE
Provided by Food Network
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the chicken: Add the whole chicken to boiling water and boil until thoroughly and safely cooked. (The skin should take on a visible color change, the temperature can vary depending on the stove, but typically, so long as the water is boiling, you are good to go.) Remove from the water and allow the chicken to drain and cool. Pull the meat in strips from the bone.
- 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.
- 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.
- Serve the chili with corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos.
#KIPHOTOCONTEST - CHILI-CORN CHIPS PIE RECIPE - (4.4/5)
Provided by á-4174
Number Of Ingredients 15
Steps:
- 1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 5 minutes, stirring to crumble. Remove beef; drain. Wipe pan clean with paper towels. Add onion to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in beef, cumin, pepper, and salt. 2. Stir in tomato paste; cook 1 minute, stirring occasionally. Add broth, 1/3 cup water, and tomatoes; bring to a boil. Reduce heat to medium, and simmer 15 minutes or until slightly thick, stirring occasionally. Remove from heat. 3. Place 1 ounce chips in each of 4 bowls, and top each serving with about 2/3 cup beef mixture, 2 tablespoons cheese, and 1 tablespoon sour cream. Sprinkle each serving with 2 tablespoons green onions.
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