Chili Frito Pie



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
  • dashes of Tabasco
  • 3/4 Cups  beer
  • 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

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.

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