Tantalize your taste buds with Chef Tom's recipe for Smoked Tri-tip Chili Frito Pie! A twist on the classic party snack made with delicious flavors, utilizing pantry and freezer staple items.
WHAT YOU'LL LOVE
- Preheating the cast iron skillet directly on the grill grate near the flame gets it hot before the beef goes in, building a better sear than starting with a lukewarm pan
- Cooking the ground beef, onion, and poblano together in one skillet builds the chili's aromatic base at the same time the meat browns, rather than cooking each component separately
- Browning the garlic briefly with the tomatoes before adding the beans and stock develops its flavor without letting it scorch over the full simmer
- Serving the chili over Fritos instead of plain tortilla chips ties the dish to its classic party-snack roots, with the corn chips holding up under a hearty, beany chili
Frito Chili Pie
Tom Jackson
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Calories
793
We all love Chili Frito Pie! Chef Tom makes a few adjustments to his Smoked Tri-tip Chili to utilize freezer and pantry staple items for that party snack that everyone loves, hello grilled Frito Chili Pie!
Ingredients
- 1 lb ground beef
-
Cattleman’s Grill Steakhouse Seasoning
- 1/2 medium yellow onion, diced
- 1/2 poblano pepper, diced
- 2 cloves garlic, minced
-
1 1/2 cups canned Ciao Italian Peeled Tomatoes (and sauce)
- 1 (15 oz) can kidney beans, drained, rinsed
- 1 1/2 cups beef stock
-
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning, to taste
- 1 tsp cumin
- 1 cup sharp cheddar cheese
- 1/2 cup diced onion, for garnish (optional)
- Fritos
Directions
- Preheat your Yoder Smokers YS640 pellet grill to 375ºF, set up for direct grilling (no diffuser plate/door). Place Lodge 12” Cast Iron Skillet on the main cooking grate, near the flame, to preheat.
- When the skillet is hot, add your ground beef. Season all with Cattleman’s Grill Steakhouse Seasoning. Add the onion and pepper and cook until the beef is browned and onions are translucent in color, stirring occasionally.
- 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.
- Serve the chili over Fritos, topped with cheddar and onions.
Recipe Note
Recipe FAQ
Why preheat the cast iron skillet directly on the grill grate near the flame?
Getting the skillet hot directly over the fire before the beef goes in builds a better sear on the meat than starting with a pan that's only moderately warm.
Why cook the ground beef, onion, and poblano together instead of starting the vegetables separately?
Browning everything together builds the chili's aromatic base at the same time the meat cooks, rather than needing a separate step to soften the onion and pepper before adding the beef.
Why add the garlic with the tomatoes instead of cooking it on its own first?
Browning the garlic for just 2-3 minutes alongside the tomatoes develops its flavor without the risk of it scorching over the longer simmer that follows once the beans and stock go in.
Why serve this chili over Fritos instead of regular tortilla chips?
Using Fritos ties the dish back to the classic Frito Pie it's named for, and their sturdier corn-chip texture holds up well under a hearty, bean-forward chili.
What internal temperature should the ground beef actually reach?
This recipe's own directions only say to cook "until the beef is browned," without stating a target temperature. Ground beef needs to reach a minimum internal temperature of 160°F to be safe — check with an instant-read thermometer rather than relying on browning color alone.
How indoor-friendly is this recipe?
5 out of 5 — a cast iron skillet or dutch oven on the stovetop can brown the beef and build the chili exactly the way the grill does here; nothing about the technique requires an outdoor grill.
Recipe Highlights
Pre-heated direct-flame skillet: Builds a stronger sear on the beef.
Combined meat-and-vegetable browning: Builds the base while the beef cooks.
Timed garlic addition: Develops flavor without scorching over a long simmer.
Frito-based serving: Ties the dish to its classic party-snack origins.
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Nutrition
Nutrition
- Nutrition Serving Size
- 24.01 oz
- per serving
- Calories
- 793
- Carbs
- 78 grams
- Protein
- 68 grams
- Fat
- 23 grams
- Sodium
- 692 milligrams
