Josh Cary and Chef Tom Jackson share an easy recipe for these stay-at-home days. 4 servings 1 lb ground beef 1/2 medium yellow onion, diced 1/2 poblano pepper, diced 2 cloves garlic, minced 1 1/2 cups canned San Marzano tomatoes (and sauce) 1 (15 oz) can kidney beans, drained, rinsed 1 1/2 cups beef stock 1 tsp cumin 1 tsp chili powder 1/2 tsp kosher salt 1 cup sharp cheddar cheese 1/2 cup diced onion, for garnish (optional) Fritos Directions Preheat your pellet grill to 375ºF, set up for direct

Cooking With Fire: Frito Chili Pie

In KMUW’s seasonal commentary and podcast, Cooking with Fire, All Things Barbecue’s Josh Cary and Chef Tom Jackson take on a global exploration of barbecue.

When trying to come up with a topic this week I began to think back to the staples that everyone should know how to prepare and grill properly. From steak to pork chops to chicken breast… and as I was thinking about these cuts it dawned on me. So much of the flavor we develop in these different meats is in the seasoning we use.

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Like many of you, I have been doing my best to stay home and distance myself from the outside world as much as possible these past few weeks.

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This past summer my wife and I decided to take our family on a road trip to Minneapolis. The weather was beautiful, with highs a good 20 degrees lower than back home in Kansas — a perfect spot to vacation to escape the summer heat. But the food we had during the trip is what really stood out. The first few days of our vacation we stayed with our friends Raphael and Teresa. Raphael is originally from Germany and is a wonderful host, so we had quite a few home cooked meals while we were there.

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This year Americans will buy nearly 60 million pounds of chocolate for Valentine’s Day.

Cooking With Fire: Frito Chili Pie

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