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Frito Chili Pie
The first time I made this for my family, everyone assumed I'd ordered takeout from the diner. A pan of chili simmered on the stove, topped with cheese that was just starting to melt into little golden pools, and a mountain of Fritos piled high enough to sink a spoon. The smell alone — browned meat, cumin, and toasted corn chips — pulled people into the kitchen before I even set it down.
Ingredients
Method
- Brown the meat. Heat a large skillet over medium-high heat with no added oil if using lean beef (the fat will render out). Add the ground beef and cook, breaking it up with a wooden spoon, until browned and crumbly — about 6 to 8 minutes. If your meat is cooking in its own fat, drain off any excess that pools at the bottom of the pan so the chili doesn't get greasy.
- Add aromatics. Reduce heat to medium. Stir in the diced onion and cook for 3 minutes until softened. Add the garlic and cook for another minute until fragrant but not browned — garlic turns bitter if you push it too far.
- Combine with chili. Pour in the canned chili along with cumin, smoked paprika, salt, and pepper. Bring to a gentle simmer and stir everything together well. Taste at this point and adjust seasoning — I usually add another pinch of salt since canned chilis can run low on sodium.
- Heat through. Let the mixture cook for 5 minutes over medium heat so flavors meld. It should bubble steadily, not boil hard. The chili is done when you see small bubbles breaking across the surface and a spoonful coats the back without running off immediately.
- Assemble the pies. Divide the Fritos among four shallow bowls or pie plates — I like to pile them high so they form little nests for the chili. Ladle the hot chili over each serving, letting it sink in between the chips. Top with shredded cheddar and put under a broiler for 2 minutes until cheese is melted and bubbly at the edges.
- Add final toppings. Remove from heat and serve immediately with sour cream, sliced scallions, and jalapeños on top or on the side. The Fritos should still be crisp — if they've gotten soggy after sitting too long, a quick 30-second toast in the oven brings them back to life.
Nutrition
Notes
I've kept this in my rotation ever since because it's one of those dishes that satisfies without demanding anything special. You can use any chili you have on hand, whether homemade or from a can, and the Fritos do most of the heavy lifting with their buttery crunch. The trick is letting the cheese get properly melty — I usually put it in the oven for five minutes while I grab drinks — and then adding fresh toppings right before serving so they don't wilt.
This recipe feeds four comfortably, but I've made it for six without issue by simply doubling everything except the Fritos. A bag of chips goes a surprisingly long way when you're piling them high enough to catch all the chili underneath. If your family is like mine and they pick at toppings, serve the sour cream and jalapeños on the side so everyone can customize their bowl.
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