Frito Pie

By: Hannah Lee Leidy
Frito Pie FEATURED compressor 1
Photo by Jenn Hair

Food Culture of the South

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Makes 1 gallon chili

    For the chili:
  • 3 pounds ground beef
  • 3 ounces rehydrated ancho chiles
  • 1 ounce chipotle peppers
  • ⅔ cup chopped onion
  • ¼ cup chopped bell pepper
  • ½ cup chopped celery
  • ½ serrano chile
  • 10 ounces canned tomatoes
  • ¼ cup bacon
  • 1½ tablespoons beef base
  • 2 tablespoons chili seasoning
  • 1 teaspoon worcestershire
  • 1 tablespoon oil
  • 3 tablespoons flour
  • To serve:
  • Single-serving Fritos bags (one per person)
  • Grated cheese
  • Diced onions
  • Pickled jalapeños
  1. Make the chili: In a large skillet, cook ground beef, stirring occasionally until lightly browned, about 5 minutes. Once meat is browned, remove grease and set beef aside. In same skillet, combine vegetables, bacon, beef base, chili seasoning, worcestershire, and oil. Cook for 15 minutes, or until vegetables have softened. Add ground beef back to skillet. Slowly stir flour into mixture and continue to cook for 20 minutes.
  2. To assemble: Cut open single-serving Fritos bags and ladle in a scoop of chili. Top with grated cheese, diced onions, and pickled jalapeños.

From Eatymology: Frito Pie.

  • Recipe from the Shady Grove in Austin, Texas

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