Chef Marz’s award winning Chili Frito Pie

Editor’s Note: Clover High School recently held it’s first annual faculty chili cook-off. During a home wrestling match, faculty, staff, and family members gathered to enjoy socializing, eating wonderful chili, and cheering on the CHS Wrestling Team.
An impartial panel, made up of students, faculty, and district office personnel did a blind tasting of each entry. Each judge ranked each chili on several factors, creating a numerical score for each entry. Scored were then tabulated and a winner was declared. Out of the more than 8 entries, Chef Marz’s recipe won. Congratulations, Chef Marz!

Ingredients

1 pound ground beef
1 onion, chopped
1 teaspoon chili powder, or more to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon ground cumin
1 Chili Seasoning packet
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans
2 (14.5 ounce) cans diced tomatoes with green chiles
1 cup water
Cayenne pepper to taste
salt and pepper to taste
Fritos
Sour Cream
Shredded Cheddar Cheese

Directions

1. Place ground beef in a large saucepan over medium heat; cook and stir until meat is browned. Drain fat from meat and then add chopped onion. Sauté onion until it is tender, about 5 minutes.

2. Then add chili powder, garlic powder, onion powder and chili seasoning packet. Sauté for 1 minute until seasonings are toasted.

3. Stir in tomato sauce, kidney beans, pinto beans, and stewed tomatoes with juice. Then add water and stir. Bring to a boil, and reduce heat to low, cover and let simmer for 30-45 minutes. Season with cayenne powder (if you like it hot), salt and pepper. Serve over Fritos and top with shredded cheese and sour cream.