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This classic Frito Pie transforms humble corn chips into a complete comfort food experience with seasoned beef chili and all the toppings. The combination of crunchy Fritos with spicy, savory chili creates a nostalgic dish that pleases crowds at game days or casual family dinners.
I first made this recipe during a football Sunday when I needed something quick that would satisfy hungry guests. The empty dish at the end of the night and multiple requests for the recipe told me this one was a keeper.
Ingredients
- Ground beef: 80/20 provides the perfect fat content for flavorful chili while still being lean enough to avoid greasiness
- Yellow onion: Creates a sweet aromatic base that balances the spice
- Garlic: Adds essential depth to the chili base; five cloves might seem like a lot but trust me here
- Tomato paste: Concentrates the savory umami flavors that make the chili rich and satisfying
- Chili powder: Brings that classic southwestern heat; adjust according to your preference
- Cumin: Adds earthy warmth that is essential for authentic chili flavor
- Rotel tomatoes: Provide both tomato chunks and green chilies in one convenient can
- Kidney beans: Add hearty texture and protein, making the dish more filling
- Fritos corn chips: Are non-negotiable for authentic Frito pie; their unique corn flavor and sturdy texture hold up well under the chili
Step-by-Step Instructions
- Sauté The Aromatics:
- Heat olive oil in a large pot over medium heat. Add diced onion with salt and pepper and cook for 6 minutes until soft and just beginning to brown. This slow cooking process develops sweetness in the onions that forms the flavor foundation. Add minced garlic and cook for exactly 1 minute until fragrant but not burned. Garlic burns quickly and develops bitter flavors if overcooked.
- Brown The Beef:
- Create a small well in the center of your pot and add ground beef with salt and pepper. Break it up with your spatula and cook until no pink remains, about 5 to 7 minutes. The fat released from the beef is valuable; use it to scrape up any browned bits from the bottom of the pan as these contain concentrated flavor.
- Build The Flavor Base:
- Add tomato paste, chili powder, cumin, brown sugar, and chiles in adobo if using. Cook this mixture for a full minute to bloom the spices which releases their essential oils and intensifies their flavors. This step transforms basic ingredients into complex chili flavors.
- Simmer The Chili:
- Pour in the Rotel tomatoes, kidney beans, and tomato sauce with additional seasoning. Bring to a gentle simmer and cook uncovered for 8 minutes, stirring occasionally. This relatively short simmer allows flavors to marry while keeping the chili from becoming too thick. The sauce should coat the back of a spoon but still flow freely.
- Bake With Cheese:
- Transfer your chili mixture to a deep dish pie pan. Cover completely with shredded cheddar cheese, and bake at 375°F for 10 minutes. Watch for the edges to bubble and the cheese to melt completely which indicates it's ready. The oven step creates that irresistible melted cheese layer that brings everything together.
- Top And Serve:
- Remove from oven and immediately top with Fritos. Add dollops of sour cream and sprinkle with green onions right before serving. The contrast between the hot chili and cool sour cream makes every bite interesting.
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My favorite component of this dish is actually the chiles in adobo. Though listed as optional, I never skip them as they add a smoky, complex heat that really elevates the dish beyond basic chili. My family knows when I reach for that tiny can in the pantry that Frito pie night is coming and the excitement is immediate.
Make Ahead Options
This Frito pie shines as a make ahead meal. The chili component actually improves after a night in the refrigerator as the flavors have more time to develop. Simply prepare the chili portion up to two days in advance, store in an airtight container in the refrigerator, and reheat when ready to serve. When it is time to eat, transfer the warmed chili to your baking dish, add cheese, and complete the baking and garnishing steps. This approach is perfect for busy weeknights or when entertaining.
Regional Variations
Frito pie has deep roots in Southwestern American cuisine, with both Texas and New Mexico claiming it as their own. In New Mexico, you might find it served directly in the Frito bag with the chili spooned right in, called a walking taco. Texas versions often include pinto beans instead of kidney beans and might feature longhorn cheddar. In the Midwest, you might find a sweeter chili base with a touch more brown sugar. Feel free to adapt this recipe to your regional preferences; the beauty of Frito pie is its adaptability.
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Serving Suggestions
While delicious on its own, Frito pie pairs wonderfully with simple sides that complement without competing. A crisp green salad with lime vinaigrette provides a refreshing contrast to the rich chili. For a complete Tex-Mex feast, serve alongside corn on the cob brushed with chili lime butter. If serving for game day, consider offering a toppings bar with additional options like pickled jalapeños, diced avocado, different cheese varieties, and hot sauces so guests can customize their portions.
Storage Instructions
Leftover Frito pie components should be stored separately. The chili will keep well in an airtight container in the refrigerator for up to 4 days or in the freezer for 2 months. Store unused Fritos in their sealed bag to maintain crispness. When reheating, reheat only the chili portion in a saucepan until bubbling, then assemble with fresh Fritos and toppings. The texture contrast between crisp chips and hot chili is essential to the dish, so never store fully assembled leftovers as the Fritos will become soggy.
Frequently Asked Questions
- → Can I make Frito Pie ahead of time?
Yes! You can prepare the chili mixture up to 2 days ahead and store it in the refrigerator. When ready to serve, reheat the chili, transfer to a baking dish, add cheese, and bake. Add the Fritos just before serving to maintain their crunch.
- → What can I substitute for ground beef?
Ground turkey, chicken, or plant-based meat alternatives work well. You could also use shredded chicken or omit meat entirely and double the beans for a vegetarian version.
- → Can I make Frito Pie in a slow cooker?
Absolutely! Cook the onions, garlic and beef on the stovetop first, then transfer to a slow cooker with remaining ingredients (except cheese and Fritos). Cook on low for 4-6 hours, then transfer to a baking dish for the cheese-melting step before adding Fritos.
- → What toppings go well with Frito Pie?
Beyond the sour cream and green onions, try diced avocado, fresh cilantro, jalapeños, diced tomatoes, black olives, or a squeeze of lime juice. Guacamole or pico de gallo also make excellent additions.
- → How spicy is this Frito Pie?
This version is moderately spicy with the chili powder and chiles in adobo. For a milder version, reduce or omit the chiles in adobo and use mild Rotel tomatoes. For extra heat, add diced jalapeños or increase the chiles in adobo.
- → Can I freeze leftover Frito Pie?
You can freeze the chili base without the cheese and Fritos for up to 3 months. Thaw overnight in the refrigerator, then reheat, add cheese, bake, and top with fresh Fritos before serving.