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
1426
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
  • 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

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
79g
100%
Sugar
29g
32%
Saturated Fat
26g
100%
Cholesterol
239mg
80%
Carbohydrate, by difference
94g
72%
Protein
89g
100%
Vitamin A, RAE
469µg
67%
Vitamin B-12
8µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
38µg
42%
Calcium, Ca
348mg
35%
Choline, total
272mg
64%
Copper, Cu
1mg
0%
Fiber, total dietary
11g
44%
Fluoride, F
10µg
0%
Folate, total
155µg
39%
Iron, Fe
15mg
83%
Magnesium, Mg
145mg
45%
Manganese, Mn
1mg
56%
Niacin
22mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
943mg
100%
Riboflavin
1mg
91%
Selenium, Se
92µg
100%
Sodium, Na
16791mg
100%
Thiamin
1mg
91%
Water
212g
8%
Zinc, Zn
22mg
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.