Frito Pie – Texas

Frito Pie is a beloved Texas dish, probably made popular at little league and football concession stands across the Lone Star State. The recipe is simple. Take your favorite chili, slice open a bag of

Frito Pie - Texas

Fritos, ladle said chili on top of the corn chips and garnish with cheese. Think nachos served in a bag but eaten with a plastic fork. Messy but oh-so-yummy.

The origins of Frito Pie are contested but Frito-Lay asserts San Antonio resident Daisy Doolin, mother of Charles Elmer Doolin (inventor of the Frito), came up with the idea in the 1930s to help market the chips. Fun fact: in October of 2102, Frito-Lay set a Guinness World Record for the largest Frito Pie at the State Fair of Texas, weighing in at a monstrous 1,325 pounds. Holy moly, chili willy!

You can make your own chili or pop over your favorite grocery store and pick up some ready-made chili at the soup station. Texas chili traditionally does not have beans but we looooooove us some beans so we added them. Be conscious of the amount of salt you add to the chili when making it since the chips are quite salty on their own.

One of the newest national monuments is Waco Mammoth, so designated by President Obama in 2015. Between 65,000 and 72,000 years ago, a herd of 19 mammoths drowned in rapidly rising river waters and were trapped. You can now see the remains in situ along with a bull mammoth and a camel.

Frito Pie

  • Servings: 6-8
  • Time: 1 hr.
  • Difficulty: moderate
  • Print

Ingredients

  • 1 pound lean ground beef or turkey
  • 1 onion, diced
  • 1 green or red pepper, diced
  • 2-3 cloves garlic, diced
  • 1 14 oz. can diced tomatoes
  • 1-2 12 oz. bottle of beer
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • Salt (go easy on this)
  • Pepper
  • Cayenne pepper (optional)
  • 2 14 oz. cans dark red kidney beans, drained (optional)
  • 1 14 oz. can white beans, drained (optional)
  • Snack sized Fritos corn chips, one bag per person
  • Cheddar cheese

 Instructions

In a large pot over medium heat, brown beef until no longer pink. Add onions, peppers and garlic and cook until onion is translucent. Add diced tomatoes and beer, then chili powder and cumin. Let simmer for 30 minutes. Add beans if using. If chili is too thick, add additional beer. Adjust seasonings with salt, pepper and cayenne if heat is needed. Cook another 15-20 minutes or until beans are heated through.

To serve, cut Fritos bag on the long side. Add a healthy scoop of chili and top with cheese.

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9 thoughts on “Frito Pie – Texas”

  1. Hey Kat– this chili recipe looks great!! and I have had Frito Pie in Texas!! My daughter and I were moving her things from Chicago back to California– 5 day road trip!– and stopped at a little bar-b-que place to eat. Couldn’t resist ordering something called Frito Pie! And it was good (but didn’t include the Frito bag). I’ll have to try your version! Another fun post Kat! take care… xo

  2. Your post gave me a smile, I was just explaining to my husband what Frito pie was last week. 😀 How could something so easy be so good.

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