Chili Frito Pie

Chili Frito Pie
4 from 1 ratings
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. 
  • 2 tablespoon vegetable oil
  • 3 pound beef chuck, cut into 1/2-inch chunks
  • 2 teaspoon kosher salt
  • 2 teaspoon ground black pepper
  • 3/4 cup 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 cup beer
  • 1 large bag of fritos
  • 3 cup grated sharp cheddar cheese
  • 1 1/2 teaspoon cayenne
  • 2 teaspoon garlic powder
  • 2 teaspoon white pepper
  • 2 teaspoon chicken bouillon granules
  • 4 teaspoon beef bouillon granules
  • 4 teaspoon kosher salt
  • 2 tablespoon onion powder
  • 2 tablespoon ground cumin
  • 3/4 cup chili powder
  1. 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.
  2. 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.
  3. Mix all of the ingredients together and store in an airtight container for up to 2 months.