Chili Frito Pie

Chili Frito Pie
Staff Writer


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. 


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.


Calories per serving:

678 calories

Dietary restrictions:

High Fiber, Low Carb Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, No Sugar Added

Daily value:



  • Fat 38g 59%
  • Carbs 20g 7%
  • Saturated 16g 82%
  • Fiber 8g 31%
  • Trans 1g
  • Sugars 5g
  • Monounsaturated 15g
  • Polyunsaturated 4g
  • Protein 69g 137%
  • Cholesterol 201mg 67%
  • Sodium 4,153mg 173%
  • Calcium 519mg 52%
  • Magnesium 119mg 30%
  • Potassium 1,622mg 46%
  • Iron 10mg 56%
  • Zinc 15mg 103%
  • Phosphorus 881mg 126%
  • Vitamin A 421µg 47%
  • Vitamin C 33mg 56%
  • Thiamin (B1) 0mg 21%
  • Riboflavin (B2) 1mg 54%
  • Niacin (B3) 15mg 73%
  • Vitamin B6 2mg 95%
  • Folic Acid (B9) 41µg 10%
  • Vitamin B12 6µg 94%
  • Vitamin D 1µg 0%
  • Vitamin E 9mg 45%
  • Vitamin K 28µg 35%
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