I made Chili And Fritos piled with molten cheese and crispy Fritos so outrageously good you’ll have to scroll to believe it.

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I’m obsessed with Frito Chili Pie in a way that makes me reckless. Crunchy Fritos under a sloppy mountain of beefy chili and molten cheddar, yes please.

I love the crunch-to-sauce ratio, the way Chili And Fritos refuses to sit politely on a plate. It’s loud, greasy, and honest.

Sometimes I grab a bag labeled Chili Chips And Cheese just to justify the mess. I like that 1 lb ground beef shows up and does the heavy lifting.

It’s messy, finger-licking, stadium-food bliss. No small talk.

Just tasty, stupidly good chili Frito chaos. I’ll eat it any time, everywhere, always.

Ingredients

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Ground beef: hearty protein, juicy and comforting, it’s the chili backbone.
Yellow onion: sweet bite, softens into a cozy base.
Garlic: punchy aroma, wakes the whole pot up.
Vegetable oil: helps brown stuff without sticking, nothing fancy.
Chili powder: warm spice, gives that classic chili taste.
Ground cumin: earthy, adds depth without being loud.
Smoked paprika: subtle smokiness, kind of addictive.
Dried oregano: herbal note, rounds out the spices.
Cayenne pepper: optional heat, brings a cheeky kick.
Tomato sauce: thickens and makes it saucy and saucy.
Diced tomatoes: fresh chunks, brightens the texture and taste.
Beef broth: thins or thickens slightly, boosts meaty flavor.
Worcestershire sauce: savory umami boost, kinda magical.
Kosher salt: essential seasoning, don’t skip it.
Black pepper: background spice, simple and necessary.
Brown sugar: optional sweetness, cuts tomato acidity nicely.
Fritos corn chips: crunchy base, salty and totally nostalgic.
Sharp cheddar: melty, tangy cheese hug on top.
Pinto or kidney beans: optional bulk and creamy texture.
Green onions: fresh pop, adds color and bite.
Sour cream: cooling creaminess, calms the heat.
Pickled or fresh jalapenos: spicy tang, for the brave.

Ingredient Quantities

1 lb ground beef (80 20 is fine)

1 medium yellow onion, diced

2 cloves garlic, minced

1 tbsp vegetable oil

2 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp dried oregano

1/4 tsp cayenne pepper, optional (for heat)

15 oz can tomato sauce

14.5 oz can diced tomatoes, drained

1 cup beef broth

1 tbsp Worcestershire sauce

1 tsp kosher salt, plus more if needed

1/2 tsp black pepper

1 tsp brown sugar, optional (cuts acidity)

15 oz bag Fritos corn chips (about 1 large bag)

2 cups shredded sharp cheddar cheese

1 can (15 oz) pinto or kidney beans, drained and rinsed, optional

1/2 cup sliced green onions, for topping

1/2 cup sour cream, for serving, optional

pickled jalapeno slices or fresh jalapenos, for serving, optional

How to Make this

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1. Preheat oven to 350 F and heat a large skillet over medium high heat. Add 1 tbsp vegetable oil, then 1 lb ground beef. Break it up and brown until no pink remains, about 6 8 minutes.

2. Push beef to the side, add 1 medium diced yellow onion and cook till soft, 4 5 minutes, then stir in 2 cloves minced garlic for 30 seconds until fragrant.

3. Sprinkle in 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper if using, 1 tsp brown sugar if using, plus 1 tsp kosher salt and 1/2 tsp black pepper. Stir and toast the spices about 1 minute so they bloom.

4. Pour in 15 oz tomato sauce, 1
4.5 oz drained diced tomatoes, 1 cup beef broth and 1 tbsp Worcestershire sauce. Scrape up browned bits from the pan and bring to a simmer.

5. If you want beans, fold in 1 can (15 oz) drained and rinsed pinto or kidney beans now. Reduce heat to low and simmer uncovered 15 20 minutes until slightly thickened. Taste and adjust salt, pepper, or heat.

6. While chili simmers, spread half of the 15 oz bag Fritos in the bottom of a 9×13 baking dish or ovenproof skillet to make a crunchy layer. You can crush some chips for variety but leave many whole for texture.

7. Spoon the hot chili evenly over the Fritos, then sprinkle 2 cups shredded sharp cheddar cheese over the chili and finish with the remaining Fritos on top for extra crunch, or put them on at the very end so they stay crispy. Either way works.

8. Bake in the preheated oven 10 15 minutes, until cheese is melted and edges bubble. If you prefer extra browning, broil 1 2 minutes while watching carefully so it doesn’t burn.

9. Remove from oven and let rest 5 minutes so it sets a bit. Top with 1/2 cup sliced green onions, dollops of 1/2 cup sour cream if using, and pickled or fresh jalapeno slices to taste.

10. Serve straight from the dish with extra Fritos on the side. Tip: if you want single servings, split Fritos into oven safe bowls, ladle chili over each, top with cheese and broil until bubbly. Enjoy the mess and the crunch.

Equipment Needed

1. Oven (preheat to 350 F)
2. Large heavy skillet or sauté pan (ovenproof if you want to bake in it)
3. 9×13 baking dish (or an oven safe skillet)
4. Wooden spoon or heatproof spatula for breaking up the beef and stirring
5. Chef knife and cutting board for the onion and jalapenos
6. Measuring spoons and 1 cup measuring cup for spices, broth and sauces
7. Can opener and colander for draining tomatoes and beans
8. Cheese grater for shredding cheddar (or buy pre shredded)
9. Oven mitts or potholders for handling hot dishes
10. Small bowls or spoons for tasting and holding toppings like green onions and sour cream

FAQ

Can I make this vegetarian or swap the beef?

Yes. Use crumbled tempeh, firm tofu, or a plant based ground "beef" and cook it the same way. Add an extra splash of soy sauce or a teaspoon of smoked paprika for more savory depth since you lose some meaty flavor.

Do I have to use Fritos? Can I use tortilla chips instead?

You can swap for sturdy tortilla chips or restaurant style corn chips, but Fritos hold up best to the wet chili. If you use thin chips they'll get soggy fast so layer less chili on top or serve chips on the side.

How spicy is this and how do I change the heat?

The recipe is mild to medium if you skip the cayenne. Add the cayenne or fresh jalapenos to make it hotter, or reduce chili powder and skip cayenne if you want mild. You can also stir in a little brown sugar or more tomato sauce to tame heat.

Can I make the chili ahead and reheat later?

Absolutely. Make the chili up to 3 days ahead and store in the fridge. Reheat on the stove over medium low, add a splash of broth if it thickened. Assemble with chips and cheese just before serving so chips stay crunchy.

What if I want more beans or none at all?

Beans are totally optional. If you like beans, double the can in the recipe for a heartier pot. If you hate beans, leave them out and maybe add a bit more tomato or peppers for volume.

How do I keep the cheese melty without burning the chips?

Layer chips in a baking dish, spoon warm chili over them, sprinkle cheese, then bake just long enough to melt cheese about 5 to 8 minutes at 375 F. You can also broil 1 to 2 minutes but watch close so nothing burns.

Frito Chili Pie Recipe Substitutions and Variations

Ground beef: swap with ground turkey or chicken for a leaner pie, use plant based crumbles if you want it meatless, or try ground pork for a richer flavor.
Fritos corn chips: crushed tortilla chips work great, Doritos give a cheesy kick, or use plain scoop corn chips to hold toppings better.
Shredded sharp cheddar: sub in pepper jack for a little heat, Colby or Monterey Jack for milder creaminess, or a Mexican blend if you want variety.
Tomato sauce / diced tomatoes: use crushed tomatoes for a smoother chili, mild salsa for extra spice and flavor, or a can of enchilada sauce if you want deeper, smoky notes.

Pro Tips

1) Brown the beef well and dont skip scraping the browned bits. Those bits are pure flavor, so once you add the tomato sauce and broth give the pan a good scrape so that flavor mixes into the chili. If you have time, brown a little longer till there’s a bit of crust on the meat.

2) Toast the spices in the pan for at least a minute after adding them. It makes the chili pop. If it looks like they are sticking, add a splash of broth or tomato sauce and stir, dont burn them.

3) Layer the Fritos strategy matters. Put whole chips under the chili for big crunch, then crushed chips on top so every bite has corn chip in it. If you’re worried about soggy bottom, put the chips in right before serving or use a half layer of chips under and broil with cheese on top so the top stays crisp.

4) Balance the acidity and seasoning at the end, not the start. After simmering taste and then add salt, brown sugar or extra Worcestershire in small amounts until it sings. Heat is easier to add than take away, so add cayenne or jalapeno a little at a time.

Frito Chili Pie Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I made Chili And Fritos piled with molten cheese and crispy Fritos so outrageously good you’ll have to scroll to believe it.

Servings

servings

Calories

648

kcal

Equipment: 1. Oven (preheat to 350 F)
2. Large heavy skillet or sauté pan (ovenproof if you want to bake in it)
3. 9×13 baking dish (or an oven safe skillet)
4. Wooden spoon or heatproof spatula for breaking up the beef and stirring
5. Chef knife and cutting board for the onion and jalapenos
6. Measuring spoons and 1 cup measuring cup for spices, broth and sauces
7. Can opener and colander for draining tomatoes and beans
8. Cheese grater for shredding cheddar (or buy pre shredded)
9. Oven mitts or potholders for handling hot dishes
10. Small bowls or spoons for tasting and holding toppings like green onions and sour cream

Ingredients

1 lb ground beef (80 20 is fine)
1 medium yellow onion, diced
2 cloves garlic, minced
1 tbsp vegetable oil
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1/4 tsp cayenne pepper, optional (for heat)
15 oz can tomato sauce
14.5 oz can diced tomatoes, drained
1 cup beef broth
1 tbsp Worcestershire sauce
1 tsp kosher salt, plus more if needed
1/2 tsp black pepper
1 tsp brown sugar, optional (cuts acidity)
15 oz bag Fritos corn chips (about 1 large bag)
2 cups shredded sharp cheddar cheese
1 can (15 oz) pinto or kidney beans, drained and rinsed, optional
1/2 cup sliced green onions, for topping
1/2 cup sour cream, for serving, optional
pickled jalapeno slices or fresh jalapenos, for serving, optional

Directions

Preheat oven to 350 F and heat a large skillet over medium high heat. Add 1 tbsp vegetable oil, then 1 lb ground beef. Break it up and brown until no pink remains, about 6 8 minutes.
Push beef to the side, add 1 medium diced yellow onion and cook till soft, 4 5 minutes, then stir in 2 cloves minced garlic for 30 seconds until fragrant.
Sprinkle in 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper if using, 1 tsp brown sugar if using, plus 1 tsp kosher salt and 1/2 tsp black pepper. Stir and toast the spices about 1 minute so they bloom.
Pour in 15 oz tomato sauce, 1
5 oz drained diced tomatoes, 1 cup beef broth and 1 tbsp Worcestershire sauce. Scrape up browned bits from the pan and bring to a simmer.
If you want beans, fold in 1 can (15 oz) drained and rinsed pinto or kidney beans now. Reduce heat to low and simmer uncovered 15 20 minutes until slightly thickened. Taste and adjust salt, pepper, or heat.
While chili simmers, spread half of the 15 oz bag Fritos in the bottom of a 9×13 baking dish or ovenproof skillet to make a crunchy layer. You can crush some chips for variety but leave many whole for texture.
Spoon the hot chili evenly over the Fritos, then sprinkle 2 cups shredded sharp cheddar cheese over the chili and finish with the remaining Fritos on top for extra crunch, or put them on at the very end so they stay crispy. Either way works.
Bake in the preheated oven 10 15 minutes, until cheese is melted and edges bubble. If you prefer extra browning, broil 1 2 minutes while watching carefully so it doesn't burn.
Remove from oven and let rest 5 minutes so it sets a bit. Top with 1/2 cup sliced green onions, dollops of 1/2 cup sour cream if using, and pickled or fresh jalapeno slices to taste.
Serve straight from the dish with extra Fritos on the side. Tip: if you want single servings, split Fritos into oven safe bowls, ladle chili over each, top with cheese and broil until bubbly. Enjoy the mess and the crunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.