On 2/9/2010 9:42 AM, sueb wrote:
> On Feb 8, 12:31 pm, > wrote:
>> On 2/5/2010 7:35 AM, Dale P wrote:
>>
>>> > wrote in message
>>> ...
>>>> The chili improves in flavor when made a day or two in advance, and
>>>> yields
>>>> 8 generous bowlfuls. Serve it garnished with sour cream, chopped onion,
>>>> and grated cheese as you root for your favorite team on February 7!
>>
>>> Everyone has a favorite chili recipe, but what I like on mine is chopped
>>> onion and broken up Frito corn chips. They are great with chili. Thank
>>> my Texan brother in law for putting me on to this.
>>
>>> Dale P
>>
>> I thicken my chili with crushed corn tortilla chips. I have never tried
>> using Fritos but I suppose I would in a pinch. You're right about
>> toasted corn being a great flavor addition to chili - I just like to
>> integrate it into the chili.
>
> You're supposed to take a small bag of Fritos and open it. Then put a
> spoonfull of hot chili into the bag of chips and eat. Often called
> Frito pie. This is not gourmet eats.
>
> Susan B.

Being from the deep deep South, I am familiar with this dish, err...
bag. You don't just open a bag of Fritos, you have to cut it open on the
side. I'm sorry, it's just not a Frito pie if you eat it in the wrong
direction. I'm actually surprised that you don't consider a Frito pie
gourmet eats. :-)