American
Frito Pie
A bowl of crunchy Fritos topped with hot beef chili, sharp cheddar, onions, and jalapeños. It is the kind of hearty, casual dish served straight from the stove at game nights, fairs, and kitchen counters across the American Southwest.
Watch it madeGordon Ramsay · 6:36
Ingredients
- Fritos corn chips4 oz
- Ground beef8 oz
- Yellow onion, finely diced1/2 cup, divided
- Garlic, minced2 cloves
- Chili powder1 1/2 tbsp
- Ground cumin1/2 tsp
- Smoked paprika1/2 tsp
- Dried oregano1/4 tsp
- Tomato sauce1 cup
- Beef broth1/2 cup
- Worcestershire sauce1 tsp
- Kosher salt1/2 tsp, plus more to taste
- Black pepper1/4 tsp
- Sharp cheddar cheese, shredded1/2 cup
- Pickled jalapeño slices2 tbsp
- Sour cream2 tbsp
Method
- Set aside 2 tablespoons of the diced onion for topping.
- Place a skillet or small Dutch oven over medium-high heat and add the ground beef.
- Cook the beef for 5 to 6 minutes, breaking it up with a spoon, until browned and no longer pink.
- Drain excess fat if needed, leaving about 1 tablespoon in the pan.
- Add the remaining diced onion and cook for 3 minutes until softened.
- Stir in the garlic, chili powder, cumin, smoked paprika, and oregano, and cook for 30 seconds until fragrant.
- Add the tomato sauce, beef broth, Worcestershire sauce, salt, and black pepper.
- Bring to a simmer, then reduce the heat to low and cook uncovered for 18 to 20 minutes, stirring occasionally, until thick and spoonable.
- Taste the chili and adjust with more salt if needed.
- Divide the Fritos between two shallow bowls or open individual chip bags for the classic walking-style presentation.
- Spoon the hot chili over the chips.
- Top each serving with shredded cheddar, reserved raw onion, pickled jalapeños, and a spoonful of sour cream.
- Serve immediately while the chips are still crunchy around the edges.
Common questions
Can I substitute the ground beef in Frito Pie with turkey or vegetarian crumbles?
Yes. Use ground turkey 1:1, but add a little oil if it’s very lean and season well because it’s milder than beef. For vegetarian crumbles, cook just until heated through and use vegetable broth instead of beef broth.
How long does the chili topping take to make, and can I make it ahead?
The chili takes about 25 to 30 minutes total, including browning and simmering. You can make it up to 3 days ahead, then reheat gently on the stove before serving so it stays thick and spoonable.
What are the most common mistakes when making Frito Pie?
The biggest mistakes are undercooking the beef, skipping the simmer, or making the chili too thin. Also, don’t assemble too early or the Fritos will get soggy. Keep the chili thick and spoon it over the chips right before eating.
How should I store leftovers without the chips getting soggy?
Store the chili and Fritos separately. Refrigerate the chili in an airtight container for up to 4 days. Keep chips sealed at room temperature. Reheat the chili on the stove or microwave, then assemble fresh when serving.
What’s the best way to serve Frito Pie for a crowd?
Set out warm chili, Fritos, shredded cheddar, and the reserved diced onion as a topping bar. Serve in shallow bowls or directly in chip bags for a walking-style version. Add the chili just before serving for the best crunch.