Unless you've been to a Tennessee game, you probably have no idea that Petro's Chili and Chips are a gameday staple at Neyland Stadium. Being wife of a Tennessee alumni and a gal who never misses chili-covered anything, I get down with this classic treat every time I attend a UT game. Petro's, founded in Knoxville and remaining a local favorite, is known for their chili and chips, and at every home game you'll literally see every other person you pass with one of these famous bowls in their hands. If you ever make it to Knoxville for a game, I suggest you get one. But until then, make your own!
- 1 lb ground beef
- 1/2 lb chorizo
- 1 large white onion - chopped
- 4 cloves garlic - minced
- 2 tbsp chili powder
- 1 tbsp cumin
- 2 (15 oz) cans fire roasted tomatoes
- 1 (4 oz) can green chiles
- 2 (15 oz cans) chili beans in chili sauce
- Kosher salt
- 2 bags Fritos corn chips
- Cheddar cheese - grated
- Tomatoes - diced
- Green onion - chopped
- Sour cream
1. Brown and drain the ground beef and chorizo in a soup pot or dutch oven. Add the onion to the beef and saute for 5 minutes or until soft, then add the garlic, chili powder, and cumin and cook one more minute. Add the fire roasted tomatoes, green peppers, chili beans, and 1/2 cup water. Stir together and add salt and pepper to taste.
2. In paper, plastic, or styrofoam cups, add about two inches of Fritos to cover the bottom. Top with a generous portion of the chili. Finally, top with the cheese, tomatoes, green onions, and sour cream - in that order. Stir all the ingredients together to eat.
** this recipe should make anywhere from 10 to 20 Petros depending on the cup size used.
CHEERS TO FOOTBALL SEASON!!!