📝 About This Recipe
A quintessential icon of Texas comfort food, this Frito Pie marries the crunch of corn chips with a deeply savory, slow-simmered beef chili. Born in the lunch counters and football stadiums of the Southwest, this dish is a masterclass in texture and bold, smoky flavors. Our version elevates the classic with a homemade chili base and a vibrant array of fresh toppings, creating a nostalgic yet gourmet experience.
🥗 Ingredients
The Chili Base
- 1.5 pounds Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1 large Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 2 cups Beef Broth (low sodium)
- 2 tablespoons Tomato Paste
Spices and Seasoning
- 3 tablespoons Chili Powder (standard Tex-Mex 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)
- to taste Kosher Salt and Black Pepper
The Foundation and Toppings
- 1 large bag Fritos Corn Chips (9.25 oz bag, original flavor)
- 2 cups Sharp Cheddar Cheese (freshly shredded)
- 1/2 cup Pickled Jalapeños (sliced)
- 1/2 cup Sour Cream (full fat)
- 3 stalks Green Onions (thinly sliced)
- 1/4 cup Fresh Cilantro (chopped)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, heat a splash of oil over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned and no longer pink (about 6-8 minutes).
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2
Drain all but 1 tablespoon of the rendered fat from the pot. This ensures the chili is flavorful but not overly greasy.
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3
Add the diced yellow onion to the beef. Sauté for 5 minutes until the onion is translucent and soft.
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4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a deep brick red and smells fragrant.
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5
Add the chili powder, cumin, smoked paprika, oregano, and cayenne. Stir well to coat the meat and onions, allowing the spices to bloom in the heat for 1 minute.
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6
Pour in the beef broth. Use your spoon to scrape up any browned bits (fond) from the bottom of the pot—that’s where the concentrated flavor lives.
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7
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally, until the liquid has reduced and the chili is thick and glossy.
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8
Taste the chili and season with salt and pepper as needed. If it’s too thick, add a splash more broth; if too thin, simmer for another 5 minutes.
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9
Prepare your serving vessels. For an authentic 'Walking Taco' style, use individual small bags of Fritos with the tops sliced open. For a family-style meal, use wide shallow bowls.
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10
Place a generous handful of Fritos at the bottom of each bowl or bag.
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11
Ladle the hot chili directly over the chips. The heat from the chili will slightly soften the bottom chips while leaving the top ones crunchy.
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12
Immediately sprinkle a heavy layer of shredded cheddar cheese over the hot chili so it begins to melt.
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13
Top with a dollop of sour cream, pickled jalapeños, green onions, and fresh cilantro.
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14
Serve immediately while the contrast between the hot chili and cold toppings is at its peak.
💡 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 into the chili. For a deeper flavor, add a teaspoon of unsweetened cocoa powder or a splash of dark beer to the chili while simmering. If you prefer a 'no-bean' Texas style, follow the recipe as is; if you like beans, add one can of drained kidney or pinto beans in step 6. Do not assemble the plates until the very moment you are ready to eat to prevent the Fritos from becoming soggy. Adjust the heat by removing the seeds from the jalapeños or adding more cayenne pepper to the spice mix.
🍽️ Serving Suggestions
Pair with a cold Mexican lager or a tart Margarita to cut through the richness of the beef and cheese. Serve alongside a simple slaw with lime vinaigrette for a bright, acidic contrast. Offer extra lime wedges on the side for guests to squeeze over their bowls for a citrusy lift. For a party, set up a 'Frito Pie Bar' with various toppings like diced avocado, radishes, and different hot sauces.