Chef Roland Dickey returns to Good Day to make a southern favorite -- Frito chili pie. His barbecue pits are celebrating 75 years, now with more than 560 restaurants open nationwide.
Mr. Dickey's Texas "Nuff Said" Chili
2 pounds ground beef, coarse ground
1 (8-ounce) can tomato sauce
1 cup beef stock
1 cup Shiner Bock beer, or your favorite beer
2 fresh jalapeños, whole
3 tablespoons dark chili powder
2 tablespoons granulated onion
2 chicken bouillon cubes
½ teaspoon cayenne pepper
3 teaspoons smoked paprika
2 teaspoons granulated garlic
1 tablespoon ground cumin
2 teaspoons masa
Black pepper, finely ground, to taste
Kosher salt, to taste
Whole or sliced jalapeños
Diced yellow onions
Cook the ground beef in a large pot over medium-low heat for 3 to 5 minutes. Do not allow the beef to brown. Drain the beed in a colander and return the beef to the pot. Add the tomato sauce, beef stock, Shiner Bock, and ¾ cup of water. Add the whole jalapeños, cover, and simmer over low heat for 40 minutes. Add water as needed.
Stir in chili powder, granulated onion, and chicken bouillon cubes, stir, then cover and continue to simmer for 45 minutes more. Add water as needed. Stir in the cayenne, paprika, granulated garlic and cumin.
Add a little water to the masa to make a loose paste and stir this into the simmering chili. Cover and simmer for another 40 minutes. Season to taste with pepper and salt, serve with corn bread or crackers, and pass bowls of shredded cheese, jalapeños, and diced yellow onions for garnish.
Chili Frito Pie
After you make your "Nuff Said" Chili, put a handful of Fritos into a bowl, cover with your chili and sprinkle as much shredded cheese on top as you want! Onions, jalapenos and sour cream optional.