Frito Pie
First, apple dumplings. Now, Frito pie. I’m definitely in a fall state of mind. On Sunday afternoon, I put a big pot of my favorite chili recipe on the stove to simmer while I watched football. While this is my go-to fall and winter chili, this time I made it with ulterior motives. Yes, it’s absolutely fabulous all on its own, but I had my sights on something I’ve been lusting after for quite some time – Frito Pie. I’ve seen this chili, Fritos and cheddar concoction on tons of blogs and have been waiting for the weather to cool ever so slightly so I could have an excuse to throw this together.
Let’s talk about Fritos for a second. They have and will always remind me of high school gym class. Yes, gym class. Strange, right? Well, I went to a very small Catholic high school that did not have a gymnasium. During the warmer fall and spring months, we would hold gym class in the large field outside of the school, but during the winter we… bowled. As in, walked to the strip plaza adjacent to the school where there was a bowling alley, and spent an hour bowling. It sounds ridiculous, right? I’m so totally serious. For the most part, it was an hour of shenanigans, snacks and goofing off. For some reason, my group of friends and I always raided the vending machine for Fritos.
I really haven’t eaten very many Fritos since those bowling days in high school, but man, aren’t they good?! When I realized that something existed that combined chili, Fritos and cheese, I was in heaven. Folks in the southwest certainly know how to eat!
I have seen versions of Frito Pie that are simply chili mixed with the corn chips and cheddar cheese, but I was drawn to this version by Bev Cooks because, really, who can resist melted, gooey cheese? It ups the ante, that’s for sure! You can certainly use your own favorite chili recipe as the base, but I do highly recommend the recipe below; I tried countless chili recipes before discovering this one. It’s really the perfect quintessential chili.
Grab a spoon, an extra handful of Fritos and your favorite hoodie, and let’s dig in!
One year ago: Baklava
Two years ago: How to Measure Butter
Four years ago: Pittsburgh Steelers Cookies
Frito Pie
Ingredients
For the Chili:
- 2 tablespoons vegetable oil
- 2 yellow onions, finely chopped
- 1 red bell pepper, stemmed, seeded and finely chopped
- ¼ cup (0.03 g) chili powder
- 1 tablespoon ground cumin
- ½ teaspoon (0.5 teaspoon) cayenne pepper
- 1 teaspoon salt, divided
- 6 garlic cloves, minced
- 2 pounds (907.18 g) ground beef, 85-90% lean
- 30 ounce (850.49 g) canned dark red kidney beans, drained and rinsed
- 28 ounce (793.79 g) canned diced tomatoes
- 28 ounce (793.79 g) canned tomato puree
For the Frito Pie:
- 10.25 ounce (290.58 g) bag Fritos corn chips
- 16 ounces (453.59 g) sharp cheddar cheese, shredded
- 2 green onions, thinly sliced
Instructions
- Make the Chili: Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
- Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a wooden spoon, until no longer pink, about 10 minutes. Stir in the beans, diced tomatoes (with their juice), tomato puree and the remaining ½ teaspoon salt. Bring to a simmer, then reduce the heat so it maintains a slow simmer, cover and cook for 45 minutes.
- Remove the lid and continue to simmer for an additional 45 minutes. Season with additional salt and pepper to taste.
- Assemble the Frito Pie: Preheat oven to 375 degrees F. Transfer some or all of the chili to a baking dish or individual ramekins. Top with Fritos, pressing them lightly into the chili. Sprinkle cheddar cheese over the top and bake until the cheese is melted and the chili is bubbling, about 30 minutes. Sprinkle with sliced green onions and serve immediately.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Serve with an R-O-C Co-cola (outside of the South, known as RC Cola, or any cola) and a Mooooon Pie. Now that’s larrupin’!
My husband has stage 4 kidney cancer. His appetite has not been good. He has lost 50 lbs in 9 weeks. I made this recipe for him using all organic ingredients from Walmart, including the meat. I only used half the cayenne pepper and left out the bell pepper because his palate has been so sensitive. It was awesome! He ate a good portion! Our kiddos loved it too.
I’m so happy to hear that you all enjoyed this recipe, and sending you tons of hugs and good thoughts for what you’re going through, xo.
I haven’t tried this “Frito Pie” recipe yet, but I have plans to surprise my family with it very soon. It looks and sounds amazing. (When will the scratch-n-sniff computers be on the market?!)
I noticed that your chili recipe is lacking the one ingredient that made my chili-craving husband’s eyes open wide as he took notice — being a chemist, he rarely uses superlatives, but that day, he said, “That’s the best chili I’ve ever eaten in my entire life!” (and he would gladly admit that he’s put away quite a lot in 42 years of marriage). Want the same comment from your family? Add 2-3 tablespoons of excellent quality Smoked Paprika to your favorite chili recipe. The quantity you use depends on how big a pot of chili you usually make and if you use Simply Organic Smoked Paprika. Don’t bother wasting your money on smoke-scented paprika from the grocery store (like Durkee, McCormick, etc), because you’ll need way yonder too much to even notice the smokiness. I only buy Simply Organic Smoked Paprika; it comes in a large 2.7 ounce glass jar that will last quite a while. Simply Organic Smoked Paprika is a sweet (not fiery) spice that is one of two America’s Test Kitchen top choices. If you can’t find it locally, , the best price I found online today for 1 bottle was from MrOrganicStore.com (6/2019, $6.48 with free shipping).
Go ahead and try it — I guarantee that your family will enjoy the most delicious chili they’ve ever eaten in their lives!
By the way, I do NOT own stock in Simply Organic, nor do they reimburse me for sharing my love of their products. (Hmm, there’s an idea,…naw, just kidding!)
I love Frito Pie. Sometimes for a change of pace I make this Cheesy Hash Brown Bake from Martha Stewart. https://www.marthastewart.com/336524/cheesy-hash-brown-bake
This was spectacular, some had 3 even 4 bowls, no leftovers, nothing left to say!
Did you go to St Joe’s in Natrona Heights? One of my very best friends, Theresa Melnick taught French & Spanish there. She’s gone now but your Steeker comment and the bowling alley made me think if St Joe’s. I’m going to make this on a rainy day here in The Burgh!