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Cooking with Fire

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.