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Chili Frito Pie

Alejandra Sanchez

This savory pie has a crust of Frito chips, filled with hearty ground beef. We are powerless to resist it!

Chili Frito Pie

prep time20Min


cooking time50Min


serving time5


  • Chili:

  • 2 tablespoons olive oil

  • 1 tablespoon unsalted butter

  • 1 yellow onion, diced

  • 1 poblano chili pepper, diced with seeds and ribs removed

  • 1 green bell pepper, diced with seeds and ribs removed

  • 1 red bell pepper, diced with seeds and ribs removed

  • 4 cloves garlic, minced

  • 1 tablespoon cumin

  • 1 pound ground beef

  • 2 tablespoons chili powder

  • 1 sprig fresh oregano leaves, chopped

  • 1/2 teaspoon cayenne pepper

  • 1 (28 ounces) can diced tomatoes

  • 1 (15 ounces) can black beans, drained and rinsed

  • Pie Crust:

  • 1 (9 1/2 ounces) bag Frito chips

  • 1/3 cup butter, melted

  • 1/4 cup flour

  • Garnish:

  • 1/2 cup sharp cheddar

  • Sour cream

  • Lime


  1. Preheat oven to 350°F. Blend Frito chips in a food processor until it reaches sand-like consistency. Add melted butter until it begins to come together like wet sand. Add flour and pulse until combined.

  2. Press the crust into 5, 4-inch tart pans, creating an even crust about 1/3-inch thick. Place on a rimmed baking sheet, and bake for 30 minutes until golden brown.

  3. While the crust bakes, prepare filling. Place a medium-sized Dutch oven over medium heat.

  4. Add olive oil, butter, onion and peppers and cook until they begin to soften (about 8-10 minutes).

  5. Add in the garlic and cook for about 30 seconds, then add the meat and brown over medium-high heat until golden brown.

  6. Sprinkle in herbs and spices, tomatoes and black beans, and continue to reduce over low heat for 50 minutes.

  7. Add chili to cooled shell, top with sharp cheddar and broil for 5-10 minutes or until cheese begins to bubble.

  8. Garnish with sour cream and fresh cheese.

Chili Frito Pie




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Today I'm going to teach you how to make a Frito chili pie, full of chili, full of Fritos. It's going to have so much flavor. Let's get started. We're starting on the chili for our chili Frito pie. And we're going to turn our pan on to about a medium heat. I'm going to go ahead and do a combination of olive oil and butter, and the reason is because the butter will give lots and lots of flavor to this chili, whereas the olive oil is going to give us that smoke point that we need to get our meat nice and browned. We're going to do a base of onions and peppers for our chili, and then we'll go with some beans and tomatoes afterwards, but this is where the flavor is going to really start to build. So we'll go in with our onions and let's move on to adding our red bell peppers, and then we'll go in with our green bell peppers, and our poblano. And this is going to add a different depth of flavor than the bell peppers will, not too spicy, but they are going to be nice and warm. And I always like to add salt to my onions as I add them to saute. It just brings out all those sugars and it starts to sweat really nicely. And we're going to let these go for a little while until they are nice and soft, but they will continue to cook down once the chili goes on the heat for a little while. So while this is going, we're going to add our spices. I like to add this now just because it starts to like toast them up. This is our chili powder, and we'll go in with our cumin, this is one of my favorite spices. I probably overuse it but that's okay. We're going to go in with some cayenne. Now this, if you don't want it too spicy or if you don't like spice you can opt out and not include it, but that is where our kick is going to come from is that cayenne. So while that's going, I'm just going to go ahead and mince my garlic so we can add that in just before the meat goes in. What we're going to do is, take out a little of the day's aggression out on our garlic. We're just going to go in and make this nice and small. And the reason you want to go so small on your garlic is you just don't want to take a big bite of garlic when you're eating your chili, but you do want to infuse it with all of that flavor. So the smaller it is, the more flavor you'll actually get out of it. We're going to go ahead and add it in. And once you add in your garlic, you just want to let it warm up in there maybe for 30 seconds. You don't want it to get brown because it will get too bitter. So I like to make a little bed for when I'm going to go in with the meat. You want to get a nice sear on this meat. You'll start breaking it up with your spoon. I like to use a wooden spoon for this, it just protects your pan and you just go down and turn. We're going to go in with our salt and a little bit of pepper. And while that continues to brown we're going to go ahead and get to our oregano. And we'll just give it a nice little rough chop here. Make sure your knife is nice and sharp so you're not bruising it. So at this stage, you're going to want to start mixing everything together. We have a little bit of that crust that forms on the bottom. So you want to start mixing all of the flavors together, so they're all getting happy together. Alright, so now we'll turn our heat to low. And we'll go in with our oregano. And we'll go ahead and go in with our tomatoes. Chili looks happy. Going to go in with some beans. I grew up eating black beans, it's one of my favorites. I'm half Cuban, so it's like a weekly staple. Now we're going to just let this hang out, and let everything get nice and flavorful together. It'll take a little while so while I let this happen, I'm going to get started on the crust for our Frito chili pie. Who does not love Fritos? This is such a simple way to make a pie crust. And it only has a few ingredients. So we have our Fritos and our flour, and the flour is just going to help bind everything together. So it's a little sandy now and we're going to go ahead and add in our butter. Then we're all done. What we're going to do is take this crust, and press it into our little shells. That way it forms a nice little bed for our chili. We can use the back of this or the back of a glass to start pushing it down. And again this is such a simple process. So now we're just going to pop these in an oven and start to let them get done. Alright so our little shells are out of the oven and they are nice and hot. We're going to go ahead and fill them with our chili. And get them even happier than they already are. We'll go ahead and take a spoonful at a time, overfill these if you want. I just like to add a third little dollop on top for some extra chili spice. Now they're full we're just going to top them with some cheese. We're just going to pop them in the broiler for like two or three minutes so the cheese gets nice and bubbly and delicious, and they'll get a little crust on them. Alright so cheese is nice and melted. And we're going to go ahead and garnish these. I like to put a little lime and sour cream on mine. Put a big dollop of sour cream and just a little bit of that cilantro, I like to just tear it in. The cool thing about these is that you don't even need a plate. You can just eat it right out of the tin. Mmm, mmm, mmm. So nice and warm, so good. These are so good I really hope you guys try these at home.