Name: Frito Pie
Total time: 1 h 45 min
Yield: Serves 6 to 12
Ingredients: 2 tablespoons vegetable oil; 1½ pounds 85 percent lean ground beef; 2 teaspoons table salt; 2 onions, chopped fine (2 cups), divided; 6 garlic cloves, minced; 2 tablespoons cornmeal; 2 tablespoons chili powder; 2 teaspoons pepper; 1½ teaspoons ground cumin; 1 teaspoon dried oregano; 1 (28-ounce) can crushed tomatoes; 1½ cups mild lager; 1–2 tablespoons minced canned chipotle chile in adobo sauce; 12 (2-ounce) bags Fritos corn chips; 12 ounces mild yellow cheddar cheese, shredded (3 cups)

Frito Pie

By Mark Huxsoll

Published on February 22, 2023

Time

1¾ hours

Yield

Serves 6 to 12

Ingredients

2 tablespoons vegetable oil1½ pounds 85 percent lean ground beef2 teaspoons table salt2 onions, chopped fine (2 cups), divided6 garlic cloves, minced2 tablespoons cornmeal2 tablespoons chili powder2 teaspoons pepper1½ teaspoons ground cumin1 teaspoon dried oregano1 (28-ounce) can crushed tomatoes1½ cups mild lager1–2 tablespoons minced canned chipotle chile in adobo sauce12 (2-ounce) bags Fritos corn chips12 ounces mild yellow cheddar cheese, shredded (3 cups)

Before You Begin

If you can't find 85 percent lean ground beef, you can use 80 percent. We prefer the flavor of Pacifico or other Mexican lagers in this chili, but if they are unavailable, Budweiser or another mild lager will work just fine. Do not use bolder beers, which can make the chili too bitter. For a milder chili, use the smaller quantity of chipotle. We developed this recipe with original flavor Fritos corn chips. You can assemble and eat the Frito pie right out of the bag, or you can portion Fritos (2 to 4 ounces per serving) and chili (½ cup to 1 cup per serving) into individual serving bowls. This recipe will serve six as a meal or 12 as a snack or as part of a larger spread.

Instructions

Heat oil in Dutch oven over medium-high heat until just smoking. Add beef and salt and cook, using wooden spoon to break meat into ¼-inch pieces, until beef is browned and fond begins to form on bottom of pot, 12 to 14 minutes.

Reduce heat to medium. Add 1 cup onions and cook, stirring occasionally, until onions are softened and lightly browned, about 5 minutes. Stir in garlic, cornmeal, chili powder, pepper, cumin, and oregano and cook until fragrant, about 1 minute.

Stir in tomatoes, beer, and chipotle, scraping up any browned bits. Bring to simmer, reduce heat to low, and cook, stirring occasionally, until thickened, about 1 hour, adjusting heat as needed to maintain gentle simmer.

Using scissors, cut long sides of Fritos bags from end to end. Gently fold back top edge of each bag to form cuff. Scoop about ½ cup chili into each Fritos bag. Top chili with cheddar and remaining 1 cup onions. Serve.