Frito Pie with Beef Chili

Name: Frito Pie with Beef Chili
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef; 1 (15 oz) can kidney beans; 1 (28 oz) can crushed tomatoes; 2 cloves garlic, finely chopped; ½ yellow onion, chopped; 1 packet chili seasoning (about 2 1/2 tbsp); ½ cup sour cream; ½ cup shredded cheddar cheese; ¼ cup sliced green onion; 4 cups Fritos; 1 tbsp vegetable oil

Frito pie with beef chili combines slow-simmered ground beef chili with kidney beans, topped with crunchy Fritos, sour cream, melted cheddar, and fresh green onions for a satisfying one-dish meal.

🌍American 🏷️Frito pie 🏷️Beef chili 🏷️Ground beef 🏷️Slow cook 🏷️Comfort food

Total

2h 15m

Servings

4

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb ground beef
1 (15 oz) can kidney beans
1 (28 oz) can crushed tomatoes
2 cloves garlic, finely chopped
½ yellow onion, chopped
1 packet chili seasoning (about 2 1/2 tbsp)
½ cup sour cream
½ cup shredded cheddar cheese
¼ cup sliced green onion
4 cups Fritos
1 tbsp vegetable oil

11 Ingredients

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Instructions

1
Heat 1 tbsp vegetable oil in a medium skillet over medium high heat. Once shimmering, add the ground beef and cook until no longer pink, about 7-10 minutes. Drain off excess fat and then divide meat evenly between two Suvie pans.
2
Divide kidney beans, crushed tomatoes, garlic, onion, and chili seasoning evenly between the two pans. Load pans into your Suvie.
3
Input settings, and cook now or schedule.
4
Set Bottom Zone: Slow Cook High for 2 hours
5
After the cook, remove chili from Suvie.
6
To serve, add ¾ cup Fritos to bottom of each bowl. Split chili between bowls and top with sour cream, cheese, green onions, and remaining Fritos.

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Tips & Notes

Pro tips

Simmer the chili uncovered for 15–20 minutes after adding the seasoning packet to allow flavors to meld and excess liquid to reduce slightly.
Chop the garlic and onion finely so they break down into the chili base and create a cohesive sauce rather than chunky texture.
Warm the sour cream or spoon it cold onto hot chili just before serving—do not stir it into the hot pot as it may curdle.
Assemble individual bowls at the table so each person can control the ratio of Fritos to chili and customize toppings.

Substitutions

Ground beef → ground turkey or ground chicken (reduces fat; slightly leaner result)
Kidney beans → black beans or pinto beans (maintains texture and protein)
Chili seasoning packet → 1 tbsp chili powder + ½ tsp cumin + ½ tsp paprika + ¼ tsp cayenne (homemade blend for more control)

Storage & make-ahead

Store cooled chili in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months; reheat gently on the stovetop or microwave, adding water if needed to reach desired consistency.

Common Questions

Can I make the chili ahead of time?

Yes. Prepare the chili up to 2 days ahead, store in an airtight container in the refrigerator, then reheat gently before layering with Fritos and toppings.

What can I use instead of Fritos?

Corn chips, tortilla chips, or crushed saltine crackers work as substitutes, though Fritos provide the signature salty crunch.

How do I keep the Fritos from getting soggy?

Layer Fritos directly into bowls or plates just before serving, then top with warm chili and toppings to minimize soaking time.

Can I scale this recipe?

Yes. Proportionally scale all ingredients—the chili ratio and seasoning packet amount remain consistent whether doubling or halving the batch.

Is this dish gluten-free?

Check your chili seasoning packet and Fritos brand labels, as some contain gluten or additives. Verify all canned goods are certified gluten-free if needed.