Chili Frito Pie

Chili Frito Pie
By
Staff Writer
HUNGRY

Chili gets a lot of its mojo from the toppings that go with it, like sour cream, Cheddar cheese, and salsa. This recipe takes it to a whole new level with adding a layer of Fritos to the mix on not the top of the bowl, but the bottom. 

6
Servings
1051
Calories Per Serving
Deliver Ingredients

Ingredients

For the chili Frito pie

  • 2 Tablespoons vegetable oil
  • 3 Pounds beef chuck, cut into 1/2-inch chunks
  • 2 Teaspoons kosher salt
  • 2 Teaspoons ground black pepper
  • 3/4 Cups plus 1 tablespoon Queen's chili dump (recipe below)
  • 1 Cup tomato sauce
  • 1 3/4 Cup beef broth
  • 6 dashes of Tabasco
  • 3/4 Cups beer
  • 1 large bag of Fritos
  • 3 Cups grated sharp Cheddar cheese

For the Queen's chili dump

  • 1 1/2 Teaspoon cayenne
  • 2 Teaspoons garlic powder
  • 2 Teaspoons white pepper
  • 2 Teaspoons chicken bouillon granules
  • 4 Teaspoons beef bouillon granules
  • 4 Teaspoons kosher salt
  • 2 Tablespoons onion powder
  • 2 Tablespoons ground cumin
  • 3/4 Cups chili powder

Directions

For the chili Frito pie

Heat the oil in a large heavy bottom pot over medium-high heat. Add the beef in batches and brown on all sides, and season with salt and pepper. Once all of the beef is browned, add the spice dump to the beef and cook for 4-5 minutes more. Stir to make sure that all of the beef is fully coated in the spice dump. Pour in the tomato sauce, beef broth, Tabasco, and beer. Bring to a simmer, cover, and continue to cook for 1 ½ hours or until the beef is fork-tender. Stir once in a while to prevent the chili from burning on the bottom.

When ready to serve, fill the bottom of a bowl with Fritos and top with a hearty helping of beef chili. Sprinkle the top with shredded cheese and enjoy.

For the Queen's chili dump

Mix all of the ingredients together and store in an airtight container for up to 2 months.

Nutritional Facts

Total Fat
51g
73%
Sugar
20g
22%
Saturated Fat
17g
71%
Cholesterol
169mg
56%
Carbohydrate, by difference
94g
72%
Protein
60g
100%
Vitamin A, RAE
458µg
65%
Vitamin B-12
7µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
34µg
38%
Calcium, Ca
292mg
29%
Choline, total
191mg
45%
Copper, Cu
1mg
0%
Fiber, total dietary
11g
44%
Fluoride, F
13µg
0%
Folate, total
151µg
38%
Iron, Fe
14mg
78%
Magnesium, Mg
121mg
38%
Manganese, Mn
1mg
56%
Niacin
16mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
753mg
100%
Riboflavin
1mg
91%
Selenium, Se
58µg
100%
Sodium, Na
2117mg
100%
Thiamin
1mg
91%
Water
303g
11%
Zinc, Zn
19mg
100%

Chili Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Chili Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.

Chili Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère for meat-based chili; Riesling, gewürztraminer, muscat, or torrontés for vegetarian or poultry-based chili.