This classic Frito pie recipe is made with flavorful beef chili and those crunchy corn chips we all know and love! Serve in a bowl or right in the bag with shredded cheese and your favorite toppings for a delicious game day, tailgating, or camping all-in-one meal.
Set a 6-quart saucepot over medium heat. Add the ground beef, diced onion, and garlic to the pot. Use a wooden spoon to break the meat into small pieces as you brown the beef and soften the onions, about 8-10 minutes.
Once the meat is cooked through and broken into very small pieces, add in the drained kidney beans, tomato sauce, diced tomatoes, chili powder, cumin, oregano, beef base, and 1 cup of water.
Stir well. Simmer for at least 15 minutes, stirring the bottom of the pot every 3 to 5 minutes to make sure it doesn’t stick. Once the chili thickens, turn off the heat. Then taste, and salt and pepper as needed.
To serve: Place a handful of Fritos in a bowl. Top with a generous scoop of chili, followed by shredded cheese, scallions, sour cream, and pickled jalapeños.
Notes
To serve in individual Frito bags: Open the Frito bag and fold the top down to create a rim. Scoop chili over the Fritos and top with shredded cheese, scallions, sour cream, and pickled jalapeños.