Perfect for a cold night or for when your favorite team is playing, these chili tots are rich in flavor and so tasty!
For Super Bowl 2016, I decided I wanted to make something similar to Petro's (I'll link that recipe at the end of the post!) or Frito chili pies because we weren't having a get together or anything like that. I still wanted some type of a game dayesque food. I chose to try this recipe from Amy's blog and went with her garden chili recipe to top it. The chili is quite fabulous. It has red wine in it and the wine gives it such a bold, rich flavor to it. Plus tatortots and hot dogs! That's good grub!
(Print)
What you need:
- 1 Tbsp. olive oil
- 1 lb. ground beef
- 1 carrot, diced small
- 1 rib celery, diced small
- 1 small zucchini, diced small
- 1 onion, diced
- 2 cloves minced garlic
- Salt and pepper
- 1 Tbsp. chili powder
- 1 tsp. chipotle chili powder
- 1/2 tsp. oregano
- 1 cup dry red wine
- 1 beef bouillon cube
- 1 can (15 oz.) red kidney beans, drained and rinsed
- 1 can (15 oz.) tomato sauce
- Tatortots
- Shredded cheddar cheese
- Hot Dogs, cooked and sliced
- Heat oil in a large stockpot over medium-high heat. Add beef and vegetables. Season with salt and pepper and cook until beef has browned and vegetables are tender.
- Stir in spices, wine, kidney beans, beef bouillon, and tomato sauce. Simmer for 30 minutes.
- Meanwhile, cook tatortots in oven according to package instructions.
- Serve tatortots in a bowl topped with chili, cheese, and hot dogs.
(Original Recipe: here)
As I said earlier, I wanted to make something similar to Petro's - which is a particular type of Frito pie that is native to Knoxville! I have very few chili recipes left on my Pinterest board to try, so if you know of any good ones, leave me a comment! I am, however, going to be trying this Slow Cooked Chicken Fajita Chili from Lynn's Kitchen Adventures soon.
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