Frito pies were invented by the Frito Corporation in Texas, but they are revered throughout the southwestern United States. You can use your favorite chili recipe, or copy an example from this classic Texas red chili recipe.
Ingredients
Baked Frito Pie” or “Walk Taco
- 3 cups Frito chips (one large bag, or one small bag per person)
- 1/2 onion, diced
- 1 cup (240 ml) sour cream
- 1 cup grated cheddar cheese
- 450g canned chili (or homemade chili, below)
- 1 fresh tomato, diced or canned tomato (diced) (optional)
- 1/3 lettuce, torn (optional)
Texas Red Chili
- 3 dry chipotle chilies
- 4 dried ancho chilies
- 1 kg of ground quadriceps
- 1 onion, diced
- 950 chicken or meat broth
- 350 ml beer
- 1 tbsp (15 ml) cumin
- 1.5 tbsp (22ml) cornstarch (mass)
- pepper and salt
Step
Method 1 of 3: Easy Baked Frito Pie
Step 1. Preheat the oven to 177 °C
Now it's time to chop the onions while you wait for the oven to heat up.
Step 2. Spread most of the Frito you have on a baking sheet
Use 2/3 of the Frito, or just enough to cover the entire pan. Save leftover Fritos to use as sprinkles.
Step 3. Coat with chili
You can use any type of canned chili, or make your own using the recipe below.
Add canned tomatoes or diced fresh tomatoes (optional)
Step 4. Bake for 15 minutes
When the oven is preheated, place this casserole dish in it. Leave for 15 minutes, until chili is hot.
For an easier recipe, add all the ingredients on top of the chili and roast at once
Step 5. Sprinkle with other ingredients
Spread a layer of sour cream over the chilies using a spoon. Top again with diced onion, remaining Frito, and grated cheese. Fritos on the top layer will still be crispier than those on the bottom of the pan.
Sprinkle a layer of sour cream with shredded lettuce for a fresher flavor (optional)
Step 6. Bake for another 5 minutes
Return to your oven and bake a few minutes longer until the cheese is melted. Serve hot.
Method 2 of 3: Taco Walk
Step 1. Heat the chili on the stove
Pour the canned chilies into a skillet over medium heat. Cover and let warm, stirring occasionally.
- You can make your own chili, or use the recipe below.
- For added flavor, add diced tomatoes and/or canned beans if these aren't included in your canned chili. Most Texas chili recipes skip these two ingredients.
Step 2. Tear off the sides of each Frito pouch
A “walking taco” is a Frito pie served in a Frito bag and not in a bowl. Everyone gets one Frito bag. Cut along the sides of each bag instead of at the top to make the gap open bigger.
Step 3. Add the chili and cheese to each bag
Add the chilies directly to the Frito bag, then sprinkle with the grated cheese. You can leave it alone to keep the chips crunchy, or stir for a delicious messy mix.
- Diced onions and sour cream are optional toppings.
- If you want room for more chili, crush some chips first by squeezing the bag of chips.
Method 3 of 3: Texas Red Chili
Step 1. Cut and roast your dried chilies
Slice and open the chili and remove the seeds, stems, and white flesh inside. Heat a dry skillet and roast the chilies for 30 seconds on each side, until black spots start to appear. You can skip this step and use chili powder instead, but whole dried chilies give a much better taste.
- Don't touch your eyes until you wash your hands thoroughly. Wear gloves if you have sensitive skin.
- If you like it extra spicy, set aside some chili seeds and add them while they are cooking.
Step 2. Soak chilies in hot water
Soak in 1 cup (240 ml) hot water, not boiling water, for 5-10 minutes. Combine the chilies and water in a blender until it becomes a thick slurry and set aside for now.
If you feel that you will use it again, you can make a lot of thick chili puree beforehand. For maximum flavor, soak for 30 minutes and simmer in oil over low heat, covered, for another 20 minutes
Step 3. Cook the ground quads in a large frying pan until they are brown
Place the meat in a hot frying pan and cook until it is brown. Stir occasionally and crush into equal-sized pieces using a wooden spoon. For best results, slowly cook the meat until it is brown, so that all the meat can touch the surface of the pan. This process will take a few minutes for each frying process.
Use a frying pan or nonstick cooking spray
Step 4. Cook onions until translucent
Place the chopped onions in a hot skillet and cook until they are translucent for about five minutes.
Step 5. Combine the chili ingredients in a large saucepan
Combine the thick chili porridge, beef, and onions in a large saucepan. The bigger and heavier your pan, the better the texture of the meat you will get. Add chicken or beef stock, beer, cumin, a pinch of pepper, and a few pinches of salt.
- If your food sticks to the frying pan, thaw it with stock and add it to the chili dish.
- Red beer or dark beer are good choices. Replace with more broth to make a non-alcoholic version; otherwise, about 25% of the alcohol will remain.
Step 6. Bring to a boil over low heat until the meat becomes tender
Bring to a full boil, then simmer uncovered until the meat is tender and the chili dish thickens for 45-60 minutes. Stir occasionally.
For extra flavor, cover with a slightly open gap and cook for up to 3 hours
Step 7. Mix in the thick cornstarch solution (optional)
This solution will make the chili dish thicker and less greasy. Place the cornstarch in a bowl and add a few tablespoons of the chili sauce. Stir until it forms a thick solution, then pour the solution into the chili dish. Stir until fully mixed.
Step 8. Adjust the spices and serve
Add more salt, pepper, or cumin if desired. Let your dish absorb the flavors and not be too hot to eat. Serve with Fritos and grated cheese.
- Squeeze a lime for extra flavor.
- For a sweet chili dish, stir in 1 tbsp (15 ml) brown sugar and 1 tbsp (15 ml) white vinegar and simmer for another ten minutes.
Step 9.
Tips
- Add spices or other ingredients to vary your recipe, or follow a different chili recipe.
- You can use any type of chili you like. For best results, mix two or more chilies with different flavors. Try using smoked “chipotle” or “guajillo” with a fruity “ancho” or “pasillo”, and a super spicy “pequin” or “arbol.”
