Chili Frito Pie

By
Staff Writer
Chili Frito Pie
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
682
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.

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.

Nutritional Facts

Total Fat
38g
59%
Sugar
5g
N/A
Saturated Fat
16g
82%
Cholesterol
201mg
67%
Protein
69g
100%
Carbs
20g
7%
Vitamin A
421µg
47%
Vitamin B12
6µg
95%
Vitamin B6
2mg
95%
Vitamin C
33mg
56%
Vitamin D
0.6µg
0.1%
Vitamin E
9mg
45%
Vitamin K
28µg
35%
Calcium
516mg
52%
Fiber
8g
31%
Folate (food)
41µg
N/A
Folate equivalent (total)
41µg
10%
Iron
10mg
56%
Magnesium
119mg
30%
Monounsaturated
15g
N/A
Niacin (B3)
15mg
73%
Phosphorus
888mg
100%
Polyunsaturated
4g
N/A
Potassium
1630mg
47%
Riboflavin (B2)
0.9mg
54.3%
Sodium
2134mg
89%
Thiamin (B1)
0.3mg
21.2%
Trans
1g
N/A
Zinc
15mg
100%

Around the Web