Hot Cheeto Pie

An American classic gets a remix. Julian's serving up a hot Cheeto pie!


  • For the chili:
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 large cloves garlic, roughly chopped
  • 1 pound (80/20) ground beef
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ancho chili powder
  • 1 teaspoon beef base paste
  • 1 tablespoon chili in adobo
  • 1/4 cup all-purpose flour
  • 1 (15-ounce) can crushed tomatoes
  • 2 cups water
  • For garnish:
  • 1 (8.5-ounce) bag Flamin' Hot Cheetos
  • 1 cup shredded cheddar cheese
  • 1 avocado, diced
  • 1 bunch cilantro, tender stems and leaves only


  1. In a large cast-iron saucepan, heat the oil over medium-high heat. Add the onion and cook for 5 minutes until softened and lightly browned. Add the garlic and cook for 2 minutes. Add the beef, breaking it up with a wooden spoon. Season with salt, pepper, smoked paprika and both chili powders. Stir to combine. Brown the meat for 8 minutes. Add beef base, chili in adobo and flour. Cook for 2 minutes, then add the crushed tomatoes and water. Reduce heat to a simmer. Cook for 15 minutes until the liquid is mostly evaporated and the chili is thickened. Season to taste with salt and pepper.
  2. In a serving bowl, add 1 cup of Hot Cheetos. Ladle chili on top and garnish with cheese, avocado and cilantro.