BDxSM X Frito Pie

Forget Fine Dining: Frito Pies & Bold Reds are the Perfect Pairing

Listen, sometimes you just need a bag of Fritos, a pile of chili, and an indulgent glass of red wine.  We get it, and we're here to make that experience even better with our take on the classic Frito Pie.

A Texas (or New Mexico) Tale: The History of Frito Pie

Before we dive into the deliciousness, let's talk about the origins of this iconic dish. While the exact story is a bit of a friendly debate, Frito Pie's history is just as fun and unexpected as the dish itself.

One claim points to San Antonio, Texas, in the 1930s, where Daisy Doolin, mother of the Frito company founder, is said to have first enjoyed Fritos topped with chili. Another story places it in Santa Fe, New Mexico, in the 1960s, where Teresa Hernandez at the Woolworth's lunch counter started serving her homemade chili in Fritos bags.

Regardless of its birthplace, Frito Pie quickly gained popularity as a delicious and convenient lowbrow snack, enjoyed at everything from school lunches to sporting events.

Our Take on a Frito Pie

Now, let's elevate this beloved classic! We're going gourmet-in-a-bag with Fritos (or Doritos), to act as a sturdy base for our creation. Think homemade chili with a smoky kick, a pile of melty aged cheddar, a dollop of tangy sour cream, and a sprinkle of fresh cilantro. We're talking serious flavor.

And what better way to wash down all that cheesy, spicy goodness than with a glass of our BDxSM red blend? It's got the bold fruit and spice to stand up to the chili, and a smooth finish to make every bite (and sip) even better.

Why it Works

The saltiness of the Fritos, the rich, meaty chili, and the creamy toppings find their perfect match in the bold fruit flavors and spice notes of a good red blend. BDxSM got enough backbone to not get lost, and its tannins cut through the richness perfectly.

The bottom line: Tank Garage is about unpretentious fun, and so is this pairing. So grab a bag, grab a glass, and dig in!

Frito Pie:

Ingredients:

1 lb ground beef
1 medium onion, diced
4 cloves garlic, minced
1 (15 oz) can diced tomatoes, undrained
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
2 tablespoon chili powder
2 tablespoon cumin
2 tablespoon smoked paprika
1 teaspoon cayenne pepper (optional)
Salt and pepper to taste
8 snack size bags Fritos
2 cups shredded cheddar cheese or 3-cheese blend
1/2 cup sour cream
Chopped fresh cilantro, for garnish
Optional toppings: Diced avocado, sliced jalapeños, hot sauce

Instructions:

In a large skillet, brown the ground beef over medium heat. Drain off any excess fat. Add the onion and garlic to the pan and cook until softened, about 5 minutes.

Stir in the diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste. Bring to a simmer and cook for 15-20 minutes, or until slightly thickened.

To assemble, spoon the chili into the Frito bags. Top with shredded cheese, sour cream, and fresh cilantro. Add any additional desired toppings like avocado, jalapeños, or hot sauce.

Enjoy with a glass of BDxSM Red Wine!

Tips:

- You can use any type of ground meat you prefer, such as turkey, chicken, or sausage.
- Leftover chili can be stored in the refrigerator for up to 3 days.
- For a vegetarian option, sub the ground meat for Impossible ground beef, veggie crumbles, or use an additional can of beans.