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Cooking With Fire: Frito Chili Pie

Josh Cary and Chef Tom Jackson share an easy recipe for these stay-at-home days.

Frito Chili Pie

4 servings

  • 1 lb ground beef
  • 1/2 medium yellow onion, diced
  • 1/2 poblano pepper, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups canned San Marzano tomatoes (and sauce)
  • 1 (15 oz) can kidney beans, drained, rinsed
  • 1 1/2 cups beef stock
  • 1 tsp cumin 
  • 1 tsp chili powder
  • 1/2 tsp kosher salt
  • 1 cup sharp cheddar cheese
  • 1/2 cup diced onion, for garnish (optional)
  • Fritos 


  1. Preheat your pellet grill to 375ºF, set up for direct grilling (no diffuser plate/door). Place a 12” cast iron skillet on the main cooking grate, near the flame, to preheat.
  2. When the skillet is hot, add your ground beef. Add the onion and pepper and cook until the beef is browned and onions are translucent in color, stirring occasionally. 
  3. Add the garlic and tomatoes. Cook for 2-3 minutes. Add the beans, beef stock and seasonings, and cook until the chili is thickened to desired consistency.
  4. Serve the chili over Fritos, topped with cheddar and onions.

Josh Cary may be the eCommerce Director at All Things Barbecue during the day, but at night he takes on the mantle of an award-winning Pitmaster, who has cooked on the competition barbecue circuit under various team names including ATBBQ, Yoder Smokers and the Que Tang Clan.
All Things Barbecue Staff Chef Tom Jackson is a Kansas native, born and raised in Wichita. In 2008 he and his wife moved to Portland, Oregon, where he attended Oregon Culinary Institute. Tom studied both general culinary skills as well as baking and pastry while working as a cook in a variety of restaurants. After graduating from Oregon Culinary Institute he began working as a bread baker and pastry chef at the renowned Ken’s Artisan Bakery in northwest Portland. He spent more than four years honing his skills under James Beard Award winning chef and owner Ken Forkish. In that time he and his wife had their first child, and the draw of home and family grew stronger. Longtime friends of the Cary family, owners of All Things Barbecue, they returned to Kansas to help All Things Barbecue continue to excel in their cooking classes. Tom has been further developing and building cooking classes and private events at All Things Barbecue since March 2014.