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Frito Pie
Prep Time: 35 minutes
Cook Time: 60 minutes
Total Time: 95 minutes
Serves: 12
The only way to make chili even better is to serve it in individual bags of corn chips! The best part? No plates to clean afterwards!
Technique tip: Make the chili the night before you plan to serve it, then reheat on game day. Chili also freezes incredibly well.
Swap option: You can substitute tortillas chips for the Fritos and have chili nachos. You can also swap ground beef or turkey for the brisket.
Brisket and black bean chili (makes 5 quarts)
What You'll Need
- Smoked Bacon, diced | 7 slices
- White Onions, diced | 2
- Garlic, minced | 7 cloves
- Worcestershire Sauce | 2 Tbsp.
- Ground Cumin | 1 Tbsp.
- Chili Powder | 1 Tbsp.
- Hot Hatch Chile Powder | 1 tsp.
- Salt | 2 Tbsp.
- Freshly Ground Black Pepper | 2 tsp.
- Allspice | 1/2 tsp.
- Oregano | 1/2 tsp.
- Ground Coriander | 1/2 tsp.
- Smoked Jalapeños, diced | 1/2 cup
- Tomato Purée, two 28-ounce cans | 2 cans
- Cooked Brisket, diced | 2 1/2 pounds
- Black Beans, drained, three 15-ounce cans | 3 cans
Method
- Over medium heat, warm a large, heavy pot (such as a Dutch oven). Add the bacon and cook until rendered and crispy. Add the garlic and cook until aromatic. Add white onion and cook until tender.
- Add to the pot all remaining ingredients except the black beans and brisket and cook for 20-30 minutes to develop the flavors.
- Finally add the diced brisket and black beans and simmer for 15 minutes to marry the flavors. Keep warm until ready to serve.
Frito Pie
What You'll Need
- Brisket Chili, 2 quarts | 2 quarts
- Fritos, twelve 2-ounce bags | 12 bags
- Sour Cream | 3/4 cup
- Pickled Sliced Jalapeños, one 4-ounce can | 1 can
- Shredded Mexican Cheese Blend, one 8-ounce bag | 1 bag
- Fresh Cilantro, chopped, 1 bunch | 1 bunch
- Red Onions, diced, optional | 1/2 cup
- Tomatoes, diced, optional | 1/2 cup
Method
Take the individual bags of Fritos and gently crunch the contents. Cut the side of the bag open and fill with 3/4 cup chili, 1 tablespoon sour cream, sliced jalapeños and Mexican cheese blend. Garnish with fresh cilantro and serve
