Frito Pie Chili

Introduction

This Texas-style chili builds deep, layered heat through cumin, oregano, and crushed red peppers, then gets thickened with a masa slurry that adds subtle corn flavor and body. It simmers for about 90 minutes total, making it ideal for a weekend dinner or meal-prep project—the flavor actually improves a day or two later.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 8

Ingredients

• 2 Tbsp (30 ml) vegetable oil
• 2 cups (475 ml) chopped onions
• Salt
• Cayenne pepper
• 2 pounds (900 g) beef bottom round, cut into ½-inch (13 mm) cubes
• 1 tsp (5 ml) chili powder
• 2 tsp (10 ml) ground cumin
• Crushed red chile peppers
• 2 tsp (10 ml) dried oregano
• 2 Tbsp (30 ml) chopped garlic
• 3 cups (710 ml) crushed tomatoes
• ½ cup (120 ml) tomato paste
• 2 cups (475 ml) beef stock
• 1½ Tbsp (22 ml) masa
• 1½ Tbsp (22 ml) flour

Instructions

1. In a large saucepan, heat the vegetable oil.
2. When the oil is hot, add the onions and sauté for 3 to 5 minutes, or until the vegetables start to wilt.
3. Season with salt and cayenne.
4. Stir in the beef, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes.
5. Stir in the garlic, tomatoes, tomato paste, and beef stock.
6. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
7. Mix the masa and flour together with a little liquid from the stock pot.
8. Slowly stir in the masa slurry and continue to cook for 30 minutes, stirring occasionally.
9. Adjust salt, cayenne and other spices as needed.
10. Keep warm until ready to use or serve.

Variations

Hotter chili: Increase crushed red chile peppers by ½ teaspoon and add an extra ½ teaspoon cayenne after tasting at the end. This shifts the heat profile from warm to genuinely spicy without muddying the other flavors.

Extra body and richness: Stir in 2 tablespoons tomato paste along with the garlic instead of holding it for later. The longer simmering deepens the tomato base and makes the chili feel more substantial.

Bean-forward version: After the beef is tender, stir in 2 cups drained canned kidney beans or pinto beans and simmer for 10 minutes to warm through. This cuts the beef-to-liquid ratio and adds a different textural layer.

Smoky depth: Replace 1 teaspoon of the chili powder with smoked paprika. This adds a faint campfire quality without changing the spice level.

Ground beef shortcut: Substitute 2 pounds ground beef for the cubed bottom round. Brown it in step 4, breaking it into small pieces as it cooks, then proceed as written—this cuts the simmering time to 45 minutes since the meat is already small.

Tips for Success

Don’t skip the fat-skimming step. As the beef cooks down, fat rises to the surface; removing it every 15 minutes keeps the chili from tasting greasy and lets the spice flavors come through cleanly.

The masa slurry must be smooth. Whisk the masa and flour with liquid from the pot before stirring it in, or lumps will persist through cooking. Use a fork or small whisk to break down any clumps.

Taste and adjust at the end. Spices mellow during the long simmer, so the chili will taste less spicy than it did in step 4. Add salt and cayenne in small increments in step 9 until it matches your preference.

Make it ahead without loss. This chili tastes better on day 2 or 3 once flavors have married. Refrigerate in an airtight container and reheat gently on the stovetop with a splash of beef stock if it thickens too much.

Storage and Reheating

Store the chili in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw frozen chili overnight in the refrigerator before reheating.

To reheat, transfer to a saucepan over medium heat and stir occasionally until warmed through, about 10–15 minutes. If the chili has thickened too much, thin it with a splash of beef stock or water. You can also reheat individual portions in the microwave at 50% power for 2–3 minutes, stirring halfway through, though stovetop heating gives a more even result.

FAQ

Can I use a different cut of beef? Yes—chuck or brisket will also work. Bottom round is lean, so it won’t render excess fat, but chunkier, fattier cuts will brown more flavorfully; just skim more aggressively during simmering.

What does masa do that flour alone doesn’t? Masa adds a subtle corn sweetness and binds the chili slightly differently than flour, creating a fuller mouthfeel. If you don’t have masa, use all flour (3 tablespoons total mixed into the slurry), though you’ll lose the corn undertone.

Is this good served over rice or only with Fritos? It works well over rice, with cornbread, or ladled into a bowl of crushed corn chips. The chili is thick and hearty enough to stand alone, so your serving vessel is flexible.

Can I reduce the heat for people who don’t like spicy food? Absolutely—cut the cayenne in half and use half the amount of crushed red chile peppers in step 4. You’ll still have chili powder and oregano for flavor; it just won’t have that sharp pepper bite.