If you’re craving something hearty, comforting, and packed full of bold southwestern flavors, look no further than this fantastic Frito Chili Pie Recipe. It brings together crispy corn chips, rich and spicy chili, and melty cheddar cheese in a way that feels like a warm hug from the inside out. Perfect for sharing with friends or devouring solo, this dish manages to be simple enough for a weeknight meal yet impressive enough to serve at casual get-togethers.
Ingredients You’ll Need
The beauty of this Frito Chili Pie Recipe lies in its straightforward, pantry-friendly ingredients that each play a special role in building layers of fabulous flavor and texture. From hearty ground beef to the zesty hit of green chiles, every component contributes to a mouthwatering, colorful dish that’s as satisfying as it is eye-catching.
- 1 pound (454 g) 85/15 ground beef: The protein base that adds savory richness to the chili.
- 1 medium onion, diced: Provides sweetness and a subtle crunch once cooked down.
- 1 clove garlic, minced: Infuses a warm aromatic depth that’s essential for chili.
- 14 ounce (397 g) can kidney beans, undrained: Adds heartiness and a creamy bite while soaking up all the chili spices.
- 5.5 ounce (156 g) can tomato paste: Brings concentrated tomato flavor and thickens the chili nicely.
- 10 ounce (284 g) can diced tomatoes and green chiles: Adds a bit of heat and fresh tomato texture.
- 2 Tablespoons chili powder: The star spice that defines the chili’s signature smoky, spicy taste.
- 1 teaspoon salt: Enhances and balances all the flavors.
- 1 teaspoon sugar: Cut through the acidity and round out the tomato notes.
- ½ teaspoon ground cumin: Adds earthy, warm undertones typical in southwestern cooking.
- 9.25 ounce (262 g) bag of Fritos corn chips: Provides that iconic crunchy base and corn sweetness.
- 1 cup (113 g) shredded cheddar cheese: Melts over the top for creamy, sharp contrast.
- Diced onions, diced jalapeno peppers, sour cream, sliced green onions, diced tomatoes, chopped bell peppers: Optional toppings to personalize your pie with freshness and extra kicks.
How to Make Frito Chili Pie Recipe
Step 1: Brown the Beef and Aromatics
Start by heating a large skillet or pot over medium heat. Add the ground beef along with the diced onion and minced garlic. Cook until the meat is nicely browned and the onions soften, releasing their sweetness. Make sure to drain any excess fat afterward to keep the chili from becoming greasy. This foundational step builds the deep, savory flavor the whole dish relies on.
Step 2: Add Remaining Chili Ingredients
Next, pour in the kidney beans with their liquid, tomato paste, diced tomatoes and green chiles, chili powder, salt, sugar, and ground cumin. Stir everything together really well so all the ingredients are evenly mixed. This combination forms the heart and soul of your chili, setting the stage for those classic, bold flavors everyone loves in a Frito Chili Pie Recipe.
Step 3: Simmer the Chili
Lower the heat to medium-low and let the chili simmer uncovered for about 20 minutes, stirring occasionally. As it simmers, the flavors meld wonderfully and the chili thickens into a perfect texture that clings to the Fritos. Patience here pays off in a big way with a rich and satisfying chili sauce.
Step 4: Prepare the Base
While your chili is finishing up, spread the Fritos into a large serving dish or individual plates. This crispy corn chip layer is what makes the dish truly special, providing a crunchy base that contrasts beautifully with the smooth chili and gooey cheese on top.
Step 5: Assemble and Serve
Ladle the hot chili right over the Fritos, letting the heat from it soften the chips just a little. Generously sprinkle shredded cheddar cheese across the top so it melts into savory pockets of cheesy goodness. Finally, add any of your favorite toppings like diced onions, jalapeno peppers, sour cream, sliced green onions, diced tomatoes, or chopped bell peppers for a fresh, zesty lift. Serve immediately for a crowd-pleasing, totally addictive dish!
How to Serve Frito Chili Pie Recipe
Garnishes
Garnishes are where you can get playful and add your own twist to the classic Frito Chili Pie Recipe. Cool, creamy sour cream contrasts beautifully with the spicy chili, while freshly diced onions and jalapenos add a delightful crunch and kick. Bright diced tomatoes or crisp bell peppers bring a juicy pop of color and flavor that elevates every bite.
Side Dishes
When serving, think about complementing the rich, bold flavors with simple, refreshing sides. A crisp green salad with a tangy vinaigrette offers a clean counterpoint, or cut veggie sticks provide a cool, crunchy companion. You can also serve with cornbread or a scoop of Mexican rice for a full southwestern feast feel.
Creative Ways to Present
If you want to impress your guests, consider serving a layered Frito Chili Pie Recipe in individual clear glasses or small cast-iron skillets. This makes for an eye-catching presentation and lets everyone customize their portion with toppings. Another fun idea is to turn the pie into handheld chili nachos by layering everything on a sturdy baking sheet and melting the cheese under the broiler for a bubbly finish.
Make Ahead and Storage
Storing Leftovers
Got some chili pie leftovers? No worries! Store any uneaten chili in an airtight container in the fridge for up to 3 days. Keep the Fritos separate until you’re ready to serve again to preserve their crispiness and avoid sogginess.
Freezing
The chili portion of the Frito Chili Pie Recipe freezes beautifully. Let it cool completely before transferring to freezer-safe containers or bags, where it can be stored for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove or microwave.
Reheating
To bring your Frito Chili Pie Recipe back to life, warm the chili over medium heat until hot and bubbling. Prepare fresh Fritos and assemble your pie just before serving. This way, the crunchy base stays intact and the cheese melts perfectly over piping hot chili.
FAQs
Can I use a different type of meat in the Frito Chili Pie Recipe?
Absolutely! Ground turkey, chicken, or even plant-based meat alternatives work well if you want a leaner or vegetarian-friendly twist. Just cook them as you would the beef, and the rest of the process stays the same.
Is this recipe very spicy?
The level of spice is moderate and mostly comes from the canned green chiles and chili powder. You can easily adjust the heat by choosing mild or hot diced chiles and adding or omitting jalapenos as a topping.
What are the best cheese options for this dish?
Cheddar is classic and melts beautifully, but you can also experiment with Monterey Jack, Pepper Jack, or a Mexican cheese blend for different flavor profiles and creaminess.
Can I make this dish gluten-free?
Yes! Just be sure to use gluten-free Fritos or corn chips and double-check the canned ingredients for any wheat additives to keep the recipe safe for gluten-sensitive diets.
How long does it take to prepare and cook?
The full recipe takes about 40 minutes from start to finish, making it a great option for a quick but satisfying homemade meal that doesn’t skimp on flavor or comfort.
Final Thoughts
If you’re looking to add a new favorite to your comfort food lineup, the Frito Chili Pie Recipe is your go-to. It’s the perfect marriage of texture, flavor, and downright deliciousness, made simply with ingredients you likely already have on hand. Trust me, once you try it, this fiery, cheesy, crunchy delight will become a regular request around your table.
Print
Frito Chili Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This classic Frito Chili Pie combines savory ground beef chili with a crispy bed of Fritos corn chips, topped with melted cheddar cheese and fresh, flavorful toppings. It’s a hearty, comforting dish perfect for casual gatherings or a satisfying weeknight meal.
Ingredients
Chili
- 1 pound (454 g) 85/15 ground beef
- 1 medium onion, diced
- 1 clove garlic, minced
- 14 ounce (397 g) can kidney beans, undrained
- 5.5 ounce (156 g) can tomato paste
- 10 ounce (284 g) can diced tomatoes and green chiles
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon ground cumin
Base and Toppings
- 9.25 ounce (262 g) bag Fritos corn chips
- 1 cup (113 g) shredded cheddar cheese
- Diced onions (optional)
- Diced jalapeno peppers (optional)
- Sour cream (optional)
- Sliced green onions (optional)
- Diced tomatoes (optional)
- Chopped bell peppers (optional)
Instructions
- Brown the Beef and Aromatics: In a large skillet or pot over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onions are softened. Drain any excess fat from the skillet to reduce greasiness.
- Add Remaining Chili Ingredients: Stir in the kidney beans with their liquid, tomato paste, diced tomatoes and green chiles, chili powder, salt, sugar, and ground cumin. Mix until all ingredients are well combined.
- Simmer the Chili: Lower the heat to medium-low and let the chili simmer uncovered for 20 minutes, stirring occasionally. This simmering melds the flavors and thickens the chili nicely.
- Prepare the Base: Spread the Fritos corn chips evenly on a large serving dish or individual plates, providing a crunchy base layer for the chili pie.
- Assemble and Serve: Ladle hot chili evenly over the Fritos. Sprinkle the shredded cheddar cheese on top so it melts slightly with the heat of the chili. Add optional toppings such as diced onions, jalapenos, sour cream, sliced green onions, diced tomatoes, or chopped bell peppers according to your preference. Serve immediately and enjoy!
Notes
- Drain excess fat after browning beef to keep the chili less greasy.
- Simmering the chili uncovered helps thicken it and develop deeper flavors.
- Customize toppings to your liking for a personalized chili pie.
- For a spicier version, add more jalapenos or a pinch of cayenne pepper to the chili.
- Leftover chili can be refrigerated for up to 3 days and reheated before serving.
