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
Scale
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.
