Frito Chili Pie

For the Ribs

• Beef Ribs
• Olive Oil
• Kosher Salt
• Black Pepper
• Granulated Garlic

For the Homemade Chili

• Cooked Beef Ribs
• Bacon Drippings
• Diced Onion
• Diced Bell Peppers
• Pinto Beans or Chili Beans
• Green Chiles
• Petite Diced Tomatoes
• V8 Juice
• Chili Seasoning: Brown Sugar, Ancho Chili Powder or Red Chili Powder, Garlic, Onion Powder, Cumin, Smoked Paprika, Salt, Pepper, Dry Mustard, Cayenne Pepper

Step-By-Step Directions for the Best Frito Chili Pie

Cook the Ribs

1. Pat ribs dry with paper towels. Coat ribs with olive oil and season with salt, pepper and garlic.
2. Prepare a grill fire to 300º, we are cooking with lump charcoal, using hickory chunks for smoke flavor. If you are using a gas grill, add a smoke box with wood chips.
3. Cook ribs over indirect fire with the grill closed for about 30 minutes. Turn the ribs and continue to cook with the lid closed.
4. Check the ribs after 1 hour of cooking time using a digital meat thermometer. Cook until internal temperature of ribs is between 190º and 205º. Remove to a cutting board to rest 10 minutes before removing the bones and chopping.

Make the Chili

1. Add bacon grease to a dutch oven or large pot and place over medium-high heat. Cook onions and bell peppers, stirring often with a wooden spoon until softened, about 8 – 10 minutes.
2. Stir in the chopped rib meat and the beans.

3. Next, add the V8 juice, diced tomatoes, chili seasoning and the green chiles. Stir to combine.
4. Cook, stirring often until chili comes to a low boil. Lower to simmer and continue to cook 20- 30 minutes, stirring often.

Make the Chili Frito Pie

1. Add layers of fritos corn chips in the bottom of each bowl or plate. Spoon a bit of chili over the chips and top with shredded cheese. Repeat another layer finishing with favorite toppings like a dollop of sour cream, green onions and jalapenos.

Recipe Notes and Variations for Easy Frito Pie

• Beef: If you don’t have beef ribs, substitute leftover chuck roast or use browned lean ground beef.
• Beans: We love pinto beans in our chili. Black beans or kidney beans work too but the beans are optional if you prefer Texas chili.
• Make it a Casserole: It’s popular in the midwest to turn Frito Pie into a casserole. Layer fritos in the bottom of a large cast iron skillet or 9 x 13 pan. Top with chili and cheese, add more Fritos around the edge and grill (or bake in the oven) for 20 minutes. Serve with favorite toppings.
• Leftovers: Store leftover chili in an airtight container in the refrigerator up to 4 days. Freeze in a freezer-safe container up to 3 months.
• Reheat: Cook chili in a pan over medium heat, stirring often until heated through.

If you are craving comfort food, make a big batch of chili for Frito Chili Pie. It is a simple recipe that is so filling and delicious for an easy weeknight meal.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

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Frito Chili Pie

Frito Chili Pie is classic comfort food made even better with grilled beef ribs. A great weeknight dinner or game day meal that everyone loves.

Prep Time10 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 10 minutes mins

Course: Beef

Cuisine: American

Keyword: chili with beans for Frito pie, Frito pie, Frito pie casserole, short rib chili

Servings: 6 Servings

Calories: 1281kcal

Author: Milisa

Ingredients

for the ribs

• 2 pounds beef ribs
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon coarse black pepper
• 1 teaspoon granulated garlic

for the chili

• 2 tablespoons bacon grease or olive oil
• 1 large onion diced
• 2 cups diced bell peppers
• 16 ounce can pinto beans rinsed and drained
• 46 fluid ounces V8 juice
• 15 ounce can petite diced tomatoes
• 5 ounce can green chiles
• ⅔ cup chili seasoning

for Frito Chili Pie

• 2 bags Fritos Corn Chips
• 2 cups shredded cheddar cheese
• ½ cup sour cream
• ¼ cup sliced green onions
• Candied Jalapenos optional for garnish

Instructions

• Pat ribs dry with paper towels. Coat ribs with olive oil and season with salt, pepper and garlic. 
• Prepare a grill fire to 300º, we are cooking with lump charcoal, using hickory chunks for smoke flavor. If you are using a gas grill, add a smoke box with wood chips.
• Cook ribs over indirect fire with the grill closed for about 30 minutes. Turn the ribs and continue to cook with the lid closed. 
• Check the ribs after 1 hour of cooking time using a digital meat thermometer. Cook until internal temperature of ribs is between 190º and 205º. Remove to a cutting board to rest 10 minutes before removing the bones and chopping. 
• Make the Chili: Add bacon grease to a dutch oven or large pot and place over medium-high heat. Cook onions and bell peppers, stirring often with a wooden spoon until softened, about 8 – 10 minutes.
• Stir in the chopped rib meat and the beans.
• Next, add the V8 juice, diced tomatoes, chili seasoning and the green chiles. Stir to combine. 
• Cook, stirring often until chili comes to a low boil. Lower to simmer and continue to cook 20- 30 minutes, stirring often.
• Add layers of fritos corn chips in the bottom of each bowl or plate. Spoon a chili over the chips and top with shredded cheese. Repeat another layer finishing with favorite toppings like a dollop of sour cream, green onions and jalapenos.

Notes

Beef: If you don't have beef ribs, substitute leftover chuck roast or use browned lean ground beef. We highly recommend trying this recipe with short ribs, it is likely the best chili you'll ever tase in your entire life.

Beans: We love pinto beans in our chili. Black beans or kidney beans work too but the beans are optional if you prefer Texas chili.

Make it a Casserole: It's popular in the midwest to turn Frito Pie into a casserole. Layer fritos in the bottom of a large cast iron skillet or 9 x 13 pan. Top with chili and cheese, add more Fritos around the edge and grill (or bake in the oven) for 20 minutes. Serve with favorite toppings.

Leftovers: Store leftover chili in an airtight container in the refrigerator up to 4 days. Freeze in a freezer-safe container up to 3 months.

Reheat: Cook chili in a pan over medium heat, stirring often until heated through.

Nutrition

Serving: 1g | Calories: 1281kcal | Carbohydrates: 76g | Protein: 53g | Fat: 85g | Saturated Fat: 31g | Polyunsaturated Fat: 44g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 1451mg | Fiber: 8g | Sugar: 34g