The Pioneer Woman’s Frito Chili Pie ~ this American classic chili is served up right inside individual bags of Fritos corn chips for a delicious meal that’s also a lot of fun.
This Frito Chili Pie epitomizes the kind of cooking that Ree Drummond showcases on her blog, The Pioneer Woman…down home classic American country cooking. In fact this recipe comes from a section of recipes she calls Marlboro Man Approved, meaning the dishes are hearty enough for her husband, aka Marlboro Man. I wanted to make it because it gave me the excuse to buy Fritos. I love Fritos.
This is a basic chili, and I stayed true to The Pioneer Woman’s recipe except to add a small can of roasted chilies, a bit more chili powder, and some cayenne for a spicy kick. One of The Pioneer Woman’s trademarks is that she makes unapologetic use of convenience foods in many of her recipes. Ree serves her chili right in the individual little Frito bags with plastic spoons. I decided to be a city slicker and use bowls.
The Pioneer Woman does have her detractors, and I, for one, am a little put off by the chaotic quality of her website. As a visitor you can sometimes feel like you’re being swept up in a roller coaster careening toward fame, or at least a reality series. It’s a little bit out of control and a little unsettling. Not the vibe I’m generally looking for when I visit a cooking blog. Sometimes it even seems like the humorous, free-wheeling, knee-slapping voice that made Ree famous is getting a bit, dare I say…hackneyed? But whatever you think about her, there’s no denying she’s a force of nature, and her drive is awe-inspiring. The home schooling alone would do me in.
- 2 pounds ground beef
- 3 cloves minced garlic
- 1 can (12 - 14 ounce) tomato sauce
- 1 can (10 ounce) Ro-tel (diced tomatoes and chilies)
- 1/2 teaspoon salt
- 1 teaspoon ground oregano
- 1 Tablespoon cumin
- 2 Tablespoons chili powder (more To Taste)
- 1 can (14-ounce) kidney beans, well drained and rinsed
- 1 can (14-ounce) pinto beans, well drained and rinsed
- 1/4 cup masa or corn meal
- 1/2 cup warm water
- 8 Individual Bags Of Fritos
- Grated Sharp Cheddar Cheese
- Diced Red Onion (Optional)
- Brown the meat in a large pot, breaking it apart as you cook, and when it's no longer pink, add the garlic. Cook for a minute or two more.
- Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Bring everything up to a boil, then lower the heat and cover the pan. Simmer for 30 minutes.
- Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.
- Stir together the masa with the water until there are no more lumps, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes.
- To serve ladle some of the chili into each bag of Fritos, and top with cheese and onion. Alternatively put the Fritos in bowls and top the same way.