Marry This Pioneer Woman Frito Chili Pie is a cheesy and savory recipe, which is made with ground chuck and Fritos corn chips. It’s the ultimate comfort food recipe, ready in about 1 hour and 5 minutes.
Jump to RecipePioneer Woman Frito Chili Pie Recipe Ingredients
For the Chili:
- 2 lb. ground chuck
- 3 cloves garlic, minced (optional)
- 1 (12- to 15-oz.) can tomato sauce
- 1 (10-oz.) can Ro-tel diced tomatoes and chilies
- 1/2 tsp. salt
- 1 tsp. ground oregano
- 1 tbsp. ground cumin
- 2 tbsp. chili powder, plus more to taste
- 1 (14-oz.) can of kidney beans, drained and rinsed
- 1 (14-oz.) can of pinto beans, drained and rinsed
- 1/4 c. masa (corn flour) or regular cornmeal
- 1/2 c. warm water
For Serving:
- Individual bags of Fritos corn chips
- Grated sharp cheddar cheese
- Diced red onion (optional)
How To Make Pioneer Woman Frito Chili Pie Recipe
- Brown the Beef: In a large pot or Dutch oven, cook the ground chuck and minced garlic (if using) over medium-high heat until the meat is fully browned. Drain off any excess grease.
- Simmer the Chili Base: Stir in the Ro-tel tomatoes, tomato sauce, oregano, cumin, chili powder, and salt. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 30 minutes to allow the flavors to meld.
- Add the Beans: Stir in the drained and rinsed kidney beans and pinto beans. Cover the pot again and continue to simmer for another 20 minutes.
- Thicken the Chili: In a small bowl, whisk together the masa (or cornmeal) and the warm water to create a smooth slurry. Stir the slurry into the chili. Let the chili simmer, uncovered, for an additional 10–15 minutes to thicken.
- Assemble and Serve: To serve the classic way, carefully cut the Frito bags open lengthwise. Spoon a generous amount of the hot chili into each bag. Top with plenty of shredded cheddar cheese and diced red onion. Serve immediately with forks.
Recipe Tips
- How do I adjust the spice level? The heat comes from the chili powder and the Ro-tel tomatoes. You can use a mild version of Ro-tel and start with less chili powder, adding more to taste for a spicier chili.
- How do I get a thicker chili? The masa slurry is key for thickening. If you want an even thicker chili, you can let it simmer uncovered for a bit longer, or add a little more masa slurry.
- Can I use different beans? Yes, this recipe is very flexible. Black beans are a great addition, or you can use two cans of the same type of bean if you prefer.
- What is masa? Masa harina is a traditional corn flour used in Mexican cooking. It not only thickens the chili but also adds a subtle, authentic corn flavor that complements the Fritos perfectly.
What To Serve With Frito Chili Pie
Frito chili pie is all about the toppings! Set up a topping bar with:
- Shredded cheddar or Monterey Jack cheese
- Diced red or white onions
- Sour cream or Mexican crema
- Sliced jalapeños
- Fresh cilantro
How To Store Frito Chili Pie
Refrigerate: The chili itself stores wonderfully. Let it cool completely and store it in an airtight container in the refrigerator for up to 4 days. Store the Fritos and toppings separately. Freeze: The chili freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop.
Frito Chili Pie Nutrition Facts
- Calories: 381 kcal
- Protein: 25g
- Fat: 18g
- Carbohydrates: 30g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to serve it in the bag?
No, serving it in the bag is just a fun, traditional method often found at fairs and sporting events (often called a u0022walking tacou0022). You can absolutely serve it in a bowl by creating a bed of Fritos and topping it with the chili and cheese.
Can I make the chili in a slow cooker?
Yes. First, brown the beef and garlic on the stovetop. Then, transfer the browned beef and all other chili ingredients (except the masa slurry) to a slow cooker. Cook on low for 6-8 hours. Stir in the masa slurry during the last 30 minutes of cooking to thicken.
What’s the best ground beef for chili?
Ground chuck (around 80/20 fat content) is a great choice because it has enough fat to provide rich flavor but isn’t overly greasy once drained.
Pioneer Woman Frito Chili Pie Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings5
minutes1
hour381
kcalA nostalgic comfort food classic made with savory, homemade chili served over crunchy Fritos corn chips and topped with gooey cheese.
Ingredients
2 lb. ground chuck
3 cloves garlic, minced
1 can tomato sauce (12-15 oz)
1 can Ro-tel diced tomatoes & chilies (10 oz)
1/2 tsp. salt
1 tsp. ground oregano
1 tbsp. ground cumin
2 tbsp. chili powder
1 can kidney beans, drained & rinsed
1 can pinto beans, drained & rinsed
1/4 c. masa (corn flour)
1/2 c. warm water
For Serving: Individual bags of Fritos, shredded cheddar, diced onion.
Directions
- In a large pot, brown the ground chuck and garlic. Drain the excess grease.
- Stir in the tomato sauce, Ro-tel, salt, oregano, cumin, and chili powder. Cover and simmer on low for 30 minutes.
- Add the drained kidney and pinto beans. Cover and simmer for another 20 minutes.
- In a small bowl, whisk the masa with warm water to form a slurry. Stir it into the chili.
- Simmer, uncovered, for 10-15 minutes to allow the chili to thicken.
- To serve, spoon the hot chili into bags of Fritos and top with cheese and onion.
Notes
- Customize Heat: Adjust the amount of chili powder or use a spicier version of Ro-tel to increase the heat.
- Thickening Tip: The masa slurry is key to thickening the chili and adding authentic corn flavor.
- Bean Variety: Feel free to mix up the beans; black beans also work wonderfully in this recipe.
- Fun Serving: Serving the chili directly in the Frito bags is a fun, classic way to enjoy this dish.
