Frito Chili Pie
Get ready for the ultimate comfort food mashup that’s about to blow your mind!
This isn’t just any ordinary chili – we’re talking about a flavor explosion that combines hearty, perfectly seasoned ground beef chili with the irresistible crunch of Fritos corn chips.
It’s messy, it’s delicious, and it’s exactly what your taste buds have been craving.
What makes this recipe absolutely genius is how the salty, corn-forward crunch of the Fritos creates the perfect contrast to that rich, savory chili.
The chips don’t just get soggy – they absorb just enough of those incredible chili flavors while maintaining their signature texture.
Plus, you can serve this family-style on a big platter or go full-on fun with individual Frito bags turned into edible bowls.
Ingredients
2 pounds ground beef
3 cloves garlic, minced
1 small onion, diced
15 ounce can tomato sauce
6 ounce can tomato paste
1-2 Tablespoons chili powder (or to taste)
1 teaspoon ground cumin
2 teaspoons salt
¾ cup water (or low sodium beef broth)
9.25 ounce bag Fritos corn chips (original or chili cheese flavor)
For topping:
- Sour cream
- Grated cheddar cheese
- Diced red onion
- Minced jalapeño peppers
Steps
- In a large skillet over medium heat, brown and crumble 2 pounds ground beef along with the 3 minced garlic cloves and 1 diced small onion. Cook for 8-10 minutes, breaking up the meat with a wooden spoon until no pink remains and the onions are translucent. The beef should be evenly browned with no large chunks remaining. Drain excess grease by tilting the pan and spooning out the fat, or carefully pour the mixture into a colander. Place the drained mixture back into the skillet.
- Add the 15 ounce can tomato sauce, 6 ounce can tomato paste, 1-2 Tablespoons chili powder, 1 teaspoon ground cumin, 2 teaspoons salt, and ¾ cup water to the beef mixture. Stir well until completely combined and the tomato paste is fully incorporated with no visible clumps. The mixture should have a rich, deep red color throughout.
- Turn heat down to medium-low and allow the mixture to simmer for at least 20 minutes, stirring occasionally. The chili is ready when it has thickened slightly and the flavors have melded together. You’ll know it’s done when a spoon dragged across the bottom of the pan leaves a brief trail before the chili flows back together. Taste and adjust seasonings as needed.
- Place the 9.25 ounce bag of Fritos corn chips on a large plate or in a large bowl, or divide among individual serving bowls. Top with the hot chili mixture, spooning it generously over the chips. For the authentic experience, you can also cut open individual small bags of Fritos and spoon the chili directly into the bags for portable, mess-free eating.
- Serve immediately and add desired toppings such as sour cream, grated cheddar cheese, diced red onion, and minced jalapeño peppers. The key is to eat it while the chili is still hot and the Fritos maintain their crunch.
Smart Swaps
- Greek yogurt instead of sour cream (1:1 ratio) – adds protein without changing texture
- Ground turkey instead of beef – reduces fat content while maintaining hearty texture
- Baked corn chips instead of regular Fritos – cuts calories by about 30%
Make It Diabetes-Friendly
Replace the regular Fritos with baked corn chips (reduces carbs from 32g to 22g per serving). Use lean ground turkey instead of beef and add 1 cup diced bell peppers with the onions to increase fiber content. Serve ½ cup portions instead of full cups, and pair with a side salad to help slow glucose absorption. This modification reduces total carbs to approximately 18g per serving compared to the original 28g per serving.
Pro Tips
- Let the chili rest for 5 minutes after cooking – flavors deepen and sauce thickens naturally
- Warm your serving bowls in a 200°F (93°C) oven for 3-4 minutes to keep everything hot longer
- Make the chili up to 3 days ahead – flavors improve with time, just reheat before serving