Chili for Frito Pie
Transform your next snack or meal with this rich and hearty Chili for Frito Pie, the ultimate comfort food mash-up. Bursting with bold flavors from a perfectly spiced base of tender ground beef, diced onions, garlic, and a medley of warm seasonings like chili powder, cumin, and paprika, this chili is simmered to perfection with tomato sauce, beef broth, and kidney beans. In just under an hour, you’ll have a thick, savory chili made specifically to complement the salty crunch of Fritos. Simply layer the chili over a bed of corn chips, then load it up with gooey melted cheese and your favorite toppings like diced jalapeños, sour cream, or chopped onions for a Tex-Mex-inspired feast. Perfect for game days, casual dinners, or potlucks, this recipe guarantees crowd-pleasing results every time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 tbsp Tomato paste
- 15 oz Tomato sauce
- 1 cup Beef broth
- 14.5 oz Diced tomatoes, canned
- 15 oz Kidney beans, drained and rinsed
- 2 tbsp Chili powder
- 1 tbsp Ground cumin
- 1 tsp Paprika
- 1 tsp Oregano, dried
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Sugar
- 2 tbsp Vegetable oil
Instructions
Heat a large, heavy-bottomed pot over medium heat. Add the vegetable oil.
Once the oil is hot, add the diced onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and no longer pink. Drain any excess fat if necessary.
Mix in the tomato paste, chili powder, cumin, paprika, oregano, salt, black pepper, and sugar. Stir well to coat the beef and cook for 2 minutes to toast the spices.
Pour in the tomato sauce, beef broth, and diced tomatoes (with their juice). Stir to combine.
Bring the mixture to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer. Cover the pot partially with a lid and cook for 30 minutes, stirring occasionally.
After 30 minutes, add the kidney beans to the pot and stir to combine. Let the chili simmer uncovered for another 10 minutes to thicken.
Taste the chili and adjust the seasoning if needed with more salt or spices.
Use the chili immediately to make Frito Pie: layer crunchy corn chips in a bowl or on a plate, top with chili, shredded cheese, and optional toppings like diced onions, jalapeños, or sour cream.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 4907 mg | 213% | |
| Total Carbohydrate | 132.2 g | 48% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 32.1 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3901 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
