Frito Chili

Looking for the perfect camping food? This Frito Chili recipe fits the bill!

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We’ve taken Frito Chili across country to enjoy on many a camping trip. You simply whip up a batch, let it cool, then put in freezer bags and stash in the freezer until you’re ready to go. Keep this in your cooler and reheat when you get to your destination.

Having a few pre-made meals like this was a lifesaver when we pulled in to our camping spot at Palo Duro Canyon in N. Texas after dark a few years ago. After being warned of rattle snakes and tarantulas (?!?) when we checked in with the ranger, we wound our way down the canyon to set up camp for the night. The wind was blowing something fierce – so fierce it picked up our tent a few times before we got it tied down!

While kids and hubs wrangled the tent, I was able to set up our camp stove and heat up our Frito Chili in a jiff. We served it over bags of Fritos, of course,  with cheese and sour cream. Delicious and satisfying, it was just the thing to fill our bellies before we climbed in the tent for the night.

Frito Chili

A delicious, freezer-friendly meal you can make ahead and bring on your next camping trip.

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

  • 1 lb ground beef or turkey
  • 1 bell pepper chopped
  • 1 large onion chopped
  • 1 tbs garlic minced
  • 2 tbsp cumin
  • 3 tbsp chili powder
  • 28 oz crushed or whole tomatoes
  • 1 can black beans rinsed
  • 1 can pinto beans rinsed
  • 1 can kidney beans rinsed
  • 1/4 cup corn meal (this chili is good without this, but it's even better with!)
  • 1-2 tsp salt
  • 6 1 oz bags Fritos Original Corn Chips

Instructions

  1. In a large pot, add the ground beef or turkey, onion, green pepper and garlic (the fat from the meat will help the veggies not stick). Crumble the beef as it browns with a spoon and stir frequently until the veggies are soft and the meat is completely browned. Add in the cumin, chili powder and salt and stir. Add in the can of tomatoes, the beans and the corn meal and bring to a boil, then reduce to heat to medium-low for about 10-15 minutes. Adjust salt to your taste before serving or freezing.

  2. If freezing, allow it to cool and transfer into gallon-sized freezer bags. Store in your freezer up to one month before your trip. Reheat over medium heat and serve in bowls or spoon over individual bags of Fritos corn chips*, sour cream, cheese, sliced jalapenos, olives, avocado or whatever strikes your fancy.

Recipe Notes

* The only place I've found a big box of Fritos snack bags without a bunch of other chips is on Amazon

* You can substitute other types of beans if you don't like one of the three listed or just use three cans of one kind. It will still taste delicious!

* If you have leftover chili, pack it up in your freezer bag and serve the next day over hot dogs!

Homemade Apple Pie with Rich, Crumb Topping

There’s nothing like a day at spent apple picking at the apple orchard…

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And there’s nothing like homemade apple pie with rich, crumb topping either!

This is my hands-down favorite homemade apple pie recipe and I hope it will become yours, too! I got the recipe way back in the day when I was newly married, living in an apartment, with something called time on my hands. So I took cooking classes (I had thoughts that maybe I’d like to be a real live chef – I worked part-time for a caterer and everything). But I decided a hot, sweaty kitchen is not where I’d like to spend my days (and nights and weekends), so cooking became my hobby, not my career. And while I’m not a award-winning chef or anything, I can make a mean apple pie!

This homemade apple pie with rich, crumb topping is best with a homemade crust, but is completely delicious with store bought. Back in the day I would have shunned store bought crust. These days, as a busy, working, home schooling mama of three boys – store bought is about the only way my kiddos get a fresh pie!

I also used a variety of apples.

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Any apples will do, but the more tart varieties make a tastier pie. Granny Smith, Pink Lady, Gala or MacIntosh are all good options.

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So without further adieu, here is my favorite recipe for Homemade Apple with Rich, Crumb Topping!

Homemade Apple Pie with Rich, Crumb Topping

1 pie crust (store bought or homemade)
4-5 tart apples peeled and sliced or chopped (however you prefer)
1 tsp cinnamon
2 tsp corn starch
1/2 cup sugar
1/4 tsp salt
1 tbs orange zest
1/3 cup orange juice

Crumb Topping
1 cup cold butter cut into cubes
2 cups all-purpose flour
1 cup brown sugar

Aluminum Foil

Directions:

Preheat oven to 400 degrees. Combine the chopped apples in a sauce pan with cinnamon, sugar, salt, and orange zest. Dissolve corn starch in orange juice and add to apples. Cover and simmer approx. 10 minutes until apples start to soften*. Meanwhile, combine butter, brown sugar and flour. Using a pastry cutter, food processor or two knives, roughly chop butter into small pieces until the mixture looks like coarse crumbs. It does not need to be perfect because this will all melt together into the crumb topping.

Add the softened apples to the pie crust and then sprinkle the crumb topping on top. Bake for approximately 20-30 minutes, until topping is golden brown and pie is bubbling. If the edges of your crust are starting to get too dark, wrap aluminum foil around the edges to slow the cooking.

Serve warm with a big ol’ scoop of vanilla ice cream!

*Note: You can skip cooking the apples. Your apples will be a little firmer, but otherwise it will taste just fine. Just combine the apples with cinnamon, sugar, salt, corn starch and orange zest, and omit the orange juice. Put the apple mixture straight into the pie crust and proceed with making the topping.

Also, at Christmas time, I add a cup of fresh cranberries (you cook them along with the apples in the orange juice just until they start to burst). It makes a beautiful presentation with the pops of red color, and the tartness of the cranberries cuts a lot of the sweetness from the crumb topping.

Homemade Apple Pie with Rich, Crumb Topping

I hope you enjoy this recipe and make a fresh apple pie for you and yours. Here are a few of the kitchen tools I used to create this pie.

Citrus Zester

Pastry Cutter

Pie Plate

Pie Server

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Blessings!

Susan