“When we would have barbecues or have family and friends come by the house, my mom would make Frito pie,” chef Timothy Hollingsworth says. “She would bust open a bag of Fritos, smother it with her Texas-style chili, topped with grated Tillamook, a mound of sour cream, handful of green onions, and some pickled Fresno chiles. The cheese would just be beginning to melt, and the crunch of the Fritos with the spice of the chili combined with the freshness of the sour cream and green onions was just a perfect combination for our backyard barbecues.”
Let’s face it, for the truly party-food obsessed, the memories we make on Super Bowl Sunday will be snack-related. And the real winner this Sunday? That honor goes to the best dish at the Super Bowl party–and the person who made it. To help you be that hero, we’ve asked Hollingsworth to share the secrets behind Frito pie, the ultimate crowd-pleasing dish from his new Texas-style BBQ spot Barrel & Ashes–because, as it turns out, former French Laundry chefs make the best Frito pie.
Hollingsworth was kind enough to share the recipe (presentation instructions included). However, if you’d prefer to get the delicious snack from the source, you can check out Barrel & Ashes’ Super Bowl party. The restaurant and bar will be open from 11 a.m.-11 p.m., with food and beer specials plus big-screen TVs showing the game.
Barrel & Ashes Frito Pie
Ingredients for each individual serving
- 1 2.5 oz bag of Fritos
- 3/4 cup of *chili con carne
- 1/2 cup cheddar cheese, grated
- 1/2 cup sour cream
- 1 green onion, sliced
- Fresno chile, sliced, optional
- With scissors, cut Fritos bag open along the back crease.
- Fold sides of the bag down without tearing.
- Ladle chili over Fritos, top with sour cream, grated cheddar, green onion, and Fresno chile slices if desired.
- Serve right out of the bag.
*Chili con carne
- 2 lbs ground beef
- 1 can white beans
- 1/2 can crushed tomatoes
- 3 each onions, diced
- 1/2 cup garlic, chopped
- 1 1/2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- Brown the ground beef in a stockpot, set aside.
- Sweat the onions and garlic in the same stockpot.
- Add browned beef, crushed tomatoes, and spices.
- Simmer on low heat for 30 minutes.
- Add white beans and continue to cook the chili for another 30 minutes.
Barrel & Ashes, 11801 Ventura Blvd., Studio City, 818-623-8883