A Frito Pie Recipe That's Fast, Easy, and Delicious

Ingredients

• 2 tablespoons Vegetable Oil (neutral oil, such as canola or vegetable)
• 1.5 pounds Ground Beef (85% lean, preferably freshly ground)
• 2 teaspoons Salt (kosher or table salt)
• 2 medium Onion (finely chopped; half for cooking, half for garnish)
• 6 cloves Garlic (minced)
• 2 tablespoons Cornmeal (fine cornmeal, adds texture and slight sweetness)
• 2 tablespoons Chili Powder
• 2 teaspoons Black Pepper (freshly ground)
• 1.5 teaspoons Cumin
• 1 teaspoon Dried Oregano
• 1 28‑ounce can Crushed Tomatoes (no added salt)
• 1.5 cups Mild Lager Beer (light‑bodied, not dark or bitter)
• 2 tablespoons Chipotle in Adobo Sauce (adjust to taste; adds smoky heat)
• 4 cups Fritos Corn Chips (crushed lightly; use original corn chips, not tortilla chips)
• 1 cup Shredded Cheddar Cheese (sharp cheddar works well)
• 1 small Jalapeño (thinly sliced for garnish (optional))

Instructions

1. Brown the Beef

   Heat 2 tbsp vegetable oil in a Dutch oven over medium‑high heat until it just begins to smoke. Add 1.5 lb ground beef and 2 tsp salt. Break the meat into quarter‑inch pieces with a wooden spoon and cook, stirring occasionally, until well browned and fond has developed on the bottom, about 12–14 minutes.

   Time: PT15M

   Temperature: medium-high

2. Sauté Onions

   Finely chop two medium onions. Add half (about 1 cup) of the chopped onions to the browned beef. Reduce heat to medium and cook, stirring, until the onions are softened and just beginning to brown, about 5 minutes.

   Time: PT5M

   Temperature: medium

3. Add Aromatics and Spices

   Stir in 6 minced garlic cloves, 2 tbsp cornmeal, 2 tbsp chili powder, 2 tsp black pepper, 1½ tsp cumin, and 1 tsp dried oregano. Cook, stirring constantly, for about 1 minute until fragrant and the cornmeal lightly toasts.

   Time: PT2M

   Temperature: medium

4. Add Liquids and Simmer

   Add one 28‑oz can crushed tomatoes, 1.5 cups mild lager beer, and 2 tbsp minced chipotle in adobo sauce. Stir to combine, scraping any browned bits from the bottom. Increase heat to bring the mixture to a gentle boil, then reduce to a low simmer.

   Time: PT5M

   Temperature: medium-high

5. Slow Simmer

   Reduce heat to low and let the chili simmer uncovered for 1 hour, stirring every 15 minutes and adjusting heat to maintain a bare simmer. The cornmeal will thicken the chili and give it a texture that clings to the chips.

   Time: PT1H

   Temperature: low

6. Prepare the Walking Taco Bags

   While the chili simmers, cut the top off each large plastic sandwich bag about a quarter‑inch and fold the cut edge over to create a small opening. Place each bag on a plate.

   Time: PT5M

7. Assemble and Serve

   Spoon about ½ cup of hot chili into each prepared bag. Top with a generous handful of crushed Fritos corn chips, ¼ cup shredded cheddar cheese, a sprinkle of the remaining raw onion, and sliced jalapeño if desired. Serve immediately while hot.

   Time: PT5M

Nutrition Facts

Calories

500

Protein

25 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Ground Beef: Ground turkey, Ground pork
• Instead of Onion: shallots
• Instead of Garlic: 1 teaspoon garlic powder
• Instead of Cornmeal: polenta (fine)
• Instead of Chili Powder: taco seasoning
• Instead of Cumin: ground coriander
• Instead of Dried Oregano: Mexican oregano
• Instead of Crushed Tomatoes: diced tomatoes (blend)
• Instead of Mild Lager Beer: light ale, chicken broth (non‑alcoholic)
• Instead of Chipotle in Adobo Sauce: chipotle powder (½ tsp)
• Instead of Fritos Corn Chips: Corn chips of any brand
• Instead of Shredded Cheddar Cheese: Monterey Jack, Mexican blend cheese
• Instead of Jalapeño: pickled jalapeños

Equipment Needed

• Dutch Oven
• Wooden Spoon
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Can Opener
• Large Spoon or Ladle
• Scissors
• Plastic Sandwich Bags (large)

Critical Steps — Do Not Skip

• Browning the ground beef until deep brown for flavor.
• Blooming the spices and toasting the cornmeal.
• Maintaining a low, steady simmer for one hour.

Chef Tips from the Video

• Use a heavy‑bottomed Dutch oven to prevent scorching.
• For extra depth, add a splash of Worcestershire sauce during the simmer.
• Toast the Fritos lightly in a dry skillet for added crunch before serving.

Troubleshooting

Storage

Refrigerator: Store leftover chili in an airtight container for 3–4 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature; the dish contains perishable meat.

Make-Ahead Tips

• The chili can be made a day ahead; refrigerate and reheat gently on the stove.
• Cool the chili completely before freezing to avoid ice crystals.

Frequently Asked Questions