📝 About This Recipe
A true icon of Southwestern comfort food, the Frito Pie is a soul-warming collision of crunchy corn chips, hearty beef chili, and molten cheese. This recipe pays homage to its legendary roots at New Mexico five-and-dimes and Texas football stadiums, elevated with a deeply spiced, homemade 'Texas Red' style chili. It is the perfect balance of salty, spicy, and savory textures that creates a nostalgic, messy, and utterly delicious dining experience.
🥗 Ingredients
The Chili Base
- 2 pounds Ground Chuck (80/20 lean-to-fat ratio for best flavor)
- 1 Yellow Onion (large, finely diced)
- 4 cloves Garlic (minced)
- 2 cups Beef Broth (low sodium)
- 15 ounces Tomato Sauce (plain canned sauce)
Spices and Seasoning
- 3 tablespoons Chili Powder (use a high-quality dark blend)
- 1 tablespoon Ground Cumin (toasted if possible)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Kosher Salt (plus more to taste)
The Assembly
- 1 large bag Fritos Corn Chips (Original flavor, 9.25 oz size)
- 2 cups Sharp Cheddar Cheese (freshly shredded)
- 1/2 cup Pickled Jalapeños (sliced)
- 1/2 cup Sour Cream (for dolloping)
- 3 stalks Green Onions (thinly sliced)
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground chuck and cook, breaking it up with a wooden spoon, until browned and no longer pink (about 8-10 minutes).
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2
Using a slotted spoon, remove the browned beef and set aside. Drain all but 2 tablespoons of the rendered fat from the pot.
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3
Add the diced onion to the remaining fat in the pot. Sauté for 5 minutes until translucent and soft, then add the minced garlic and cook for another 60 seconds until fragrant.
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4
Return the beef to the pot. Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne, coating the meat thoroughly to toast the spices for 1-2 minutes.
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5
Pour in the tomato sauce and beef broth. Stir well, scraping the bottom of the pot to release any flavorful browned bits (fond).
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6
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 45-60 minutes, stirring occasionally, until the chili has thickened to a rich, spoonable consistency.
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7
Taste the chili and adjust seasoning with salt or extra cayenne if desired. Keep warm on the lowest setting.
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8
Preheat your oven to 350°F (175°C) if you plan to bake the pie in a casserole dish; otherwise, prepare for individual assembly.
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9
For a family-style 'pie,' spread half of the Fritos in a 9x13 inch baking dish. Ladle the hot chili evenly over the chips.
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10
Sprinkle the shredded cheddar cheese generously over the top of the chili.
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11
Bake for 5-8 minutes, just until the cheese is bubbly and completely melted.
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12
Remove from the oven and top with the remaining Fritos (to ensure some stay crunchy), pickled jalapeños, green onions, and cilantro.
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13
Serve immediately with a large dollop of sour cream on each portion.
💡 Chef's Tips
Always shred your own cheese from a block; pre-shredded cheese is coated in potato starch and won't melt as smoothly. For the most authentic experience, serve individual portions directly inside small single-serve Frito bags (the 'Walking Taco' style). If the chili gets too thick during simmering, add a splash of water or more broth to loosen it up. Avoid using beans if you want a strictly traditional Texas-style chili, but feel free to add a can of pinto beans if you prefer more bulk. Make the chili a day in advance; the flavors develop and deepen significantly after a night in the refrigerator.
🍽️ Serving Suggestions
Pair with a cold Mexican lager or a crisp Shiner Bock to cut through the richness. Serve with a side of sweet honey cornbread to balance the spice. A simple cabbage slaw with lime vinaigrette provides a refreshing, crunchy contrast. Offer extra hot sauce on the side for those who want to kick the heat up a notch. For a drink pairing, a classic lime margarita on the rocks is the perfect Southwestern companion.