The Pioneer Woman Chili recipe has long been celebrated for its robust flavors and comforting warmth. But have you ever considered taking this classic chili and transforming it into something even more spectacular? Enter the Pioneer Woman Frito Chili Pie, a dish that combines the hearty goodness of Ree Drummond’s famous chili with the irresistible crunch of Fritos corn chips. This isn’t just chili; it’s a fun, family-friendly meal that’s perfect for weeknights, game days, or any occasion that calls for delicious comfort food.
This recipe builds upon the beloved Pioneer Woman Chili, enhancing it to create the perfect base for a Frito Chili Pie. We’ll explore how to make this already fantastic chili even better for layering into a Frito pie, ensuring every bite is a symphony of textures and tastes. Get ready to discover why the Pioneer Woman Frito Chili Pie is poised to become your new go-to dish.
What Makes Pioneer Woman Chili Perfect for Frito Pie?
The beauty of the Pioneer Woman Chili recipe lies in its versatility and deeply satisfying flavor profile. It’s a chili that’s built on a solid foundation of ground beef, beans, and a masterful blend of spices. This inherent heartiness makes it an ideal candidate for a Frito Chili Pie. Unlike some thinner chilis, the Pioneer Woman’s recipe boasts a rich consistency that holds up perfectly when layered with crunchy Fritos and your favorite toppings.
The original recipe emphasizes a customizable approach, encouraging cooks to adjust ingredients to their liking. This adaptability is key when making Frito Pie. Whether you prefer a milder chili or one with a bit of a kick, the Pioneer Woman Chili recipe provides the perfect starting point to craft your ultimate Frito Pie filling. The blend of seasonings – chili powder, cumin, oregano, and a hint of cayenne – creates a complex and comforting flavor that complements the corn chips and toppings beautifully.
A close-up shot of a wooden spoon lifting a generous scoop of Pioneer Woman Chili from a pot, showcasing its rich texture and inviting aroma.
Transforming Pioneer Woman Chili into Frito Chili Pie Magic
While the Pioneer Woman Chili is fantastic on its own, a few tweaks can elevate it to Frito Chili Pie perfection. The key is to ensure the chili is flavorful and has the right consistency to complement the Fritos without making them soggy.
Here are a few tips to optimize your Pioneer Woman Chili specifically for Frito Pie:
- Maintain a Rich Consistency: The original recipe already delivers a great texture, but for Frito Pie, you want to ensure it’s not too liquidy. Follow the instructions to use masa harina as a thickening agent. If you find your chili is still thinner than you’d like, you can add a bit more masa harina slurry (masa harina mixed with water) gradually until you reach the desired thickness.
- Flavor Depth is Key: The spice blend in the Pioneer Woman Chili is already well-balanced. For Frito Pie, consider enhancing the depth of flavor by browning the ground beef thoroughly. Taking the time to really brown the beef adds a richer, more caramelized note that enhances the overall taste of the chili and the Frito Pie.
- Consider Your Toppings: Think about the toppings you plan to use for your Frito Pie. Common toppings like cheese, sour cream, and onions pair wonderfully with the existing flavors of the Pioneer Woman Chili. If you’re adding spicier toppings like jalapeños, you might want to adjust the cayenne pepper in the chili to balance the overall heat level.
Pioneer Woman Chili Recipe: Your Frito Pie Foundation
Let’s revisit the core Pioneer Woman Chili recipe that will form the heart of our Frito Chili Pie. This recipe is adaptable for stovetop, slow cooker, and Instant Pot, giving you flexibility in how you prepare it.
Ingredients:
- 2 lbs ground beef, 80% lean
- 2 cloves garlic, diced
- 8 oz tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup masa harina, white or yellow
- 15 oz kidney beans, drained and rinsed
- 15 oz pinto beans, drained and rinsed
- 14.5 oz diced tomatoes (for Instant Pot only, optional for stovetop/crockpot for extra liquid)
Instructions:
Stovetop Method:
- Brown the ground beef in a large pot or Dutch oven over medium heat. Drain off any excess grease.
- Add the diced garlic and tomato sauce to the pot and cook for about 1 minute, until fragrant.
- Stir in the seasonings: chili powder, cumin, oregano, salt, and cayenne pepper. Combine well.
- Reduce the heat to low, cover the pot, and let the chili simmer for 1 hour, stirring occasionally. If the chili becomes too thick, add a little water (about 1/2 cup) to reach your desired consistency.
- In a small bowl, whisk together the masa harina and 1/2 cup of water until smooth. Pour this mixture into the chili and stir to combine.
- Add the drained and rinsed kidney beans and pinto beans to the chili. Simmer for an additional 10 minutes, allowing the beans to heat through and the chili to thicken slightly.
Crock Pot Method:
- Brown the ground beef in a skillet on the stovetop and drain the grease. Alternatively, use a stove-top safe Crock-Pot to brown the beef directly in the slow cooker.
- Add the garlic and tomato sauce to the browned beef and cook for a minute.
- Stir in the chili powder, cumin, oregano, salt, and cayenne pepper.
- Transfer the mixture to the Crock-Pot if you browned the beef in a separate skillet.
- In a small bowl, whisk together the masa harina and 1/2 cup of water. Stir this into the Crock-Pot mixture. Add the beans and stir gently.
- Cook on low for 4 hours or on high for 2-3 hours, or until the chili is heated through and flavors have melded.
Instant Pot Method:
- Set the Instant Pot to the Sauté function. Brown the ground beef and drain any excess grease.
- Add the garlic and tomato sauce, cooking for about a minute.
- Stir in the chili powder, cumin, oregano, salt, and cayenne pepper.
- In a small bowl, whisk together the masa harina and 1/2 cup of water. Add this mixture to the Instant Pot, along with the diced tomatoes (with their juice), kidney beans, and pinto beans.
- Stir everything gently to combine. Secure the Instant Pot lid, ensuring the valve is set to sealing.
- Select the Chili/Beans setting or manually set for 20 minutes at high pressure.
- Once the cooking cycle is complete, allow a natural pressure release for about 10-15 minutes, then manually release any remaining pressure.
A pot of Pioneer Woman Chili simmering on the stovetop, with masa harina being added to thicken the rich mixture.
Assembling Your Pioneer Woman Frito Chili Pie
Now for the fun part – assembling your Pioneer Woman Frito Chili Pie! There are a couple of popular ways to build this delightful dish:
Individual Frito Pie Bags: This is a classic, fun approach, especially great for casual gatherings or kids.
- Take individual-sized bags of Fritos corn chips.
- Gently crush the chips inside the bag (optional, if you prefer smaller pieces).
- Open the bag lengthwise.
- Spoon a generous serving of the hot Pioneer Woman Chili directly into the bag over the Fritos.
- Top with your favorite garnishes (see suggestions below).
- Eat directly from the bag with a fork or spoon!
Layered Frito Pie Casserole: For a more family-style or potluck approach, a layered casserole dish works beautifully.
- Preheat your oven to 350°F (175°C).
- Spread a layer of Fritos corn chips in the bottom of a baking dish (9×13 inch works well).
- Pour the hot Pioneer Woman Chili evenly over the Fritos.
- Sprinkle generously with shredded cheese (cheddar, Monterey Jack, or a blend).
- Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and add your desired toppings before serving.
Topping Ideas to Elevate Your Frito Chili Pie
Toppings are where you can truly customize your Pioneer Woman Frito Chili Pie and make it your own. Here are some popular and delicious options:
- Cheese: Shredded cheddar, Monterey Jack, Colby Jack, or a Mexican cheese blend are all excellent choices.
- Sour Cream or Greek Yogurt: Adds a cool and creamy contrast to the warm chili and crunchy chips.
- Diced Onions or Green Onions: Provide a sharp, fresh bite.
- Jalapeños: Sliced fresh or pickled jalapeños for those who like a spicy kick.
- Black Olives: Sliced black olives add a briny, savory element.
- Chopped Tomatoes: Fresh diced tomatoes bring a burst of freshness.
- Avocado or Guacamole: Creamy avocado or guacamole adds richness and healthy fats.
- Cilantro: Fresh cilantro for a bright, herbaceous finish.
- Hot Sauce: For extra heat, offer a variety of hot sauces for people to customize their spice level.
A tempting close-up of a Frito Chili Pie, showcasing layers of Fritos, Pioneer Woman Chili, melted cheese, and a dollop of sour cream, garnished with green onions.
Tips for the Best Pioneer Woman Frito Chili Pie Experience
- Serve Immediately: Frito Chili Pie is best enjoyed right after assembly, especially when using individual bags, to keep the Fritos crisp. For casserole versions, baking right before serving is ideal.
- Warm the Chili Thoroughly: Ensure your Pioneer Woman Chili is hot when you assemble the Frito Pie. This helps to slightly soften the Fritos and melt the cheese beautifully.
- Don’t Overload the Bags: When making individual Frito Pie bags, be mindful not to overfill them, or they might become difficult to eat.
- Make-Ahead Chili: The Pioneer Woman Chili can be made a day or two in advance and stored in the refrigerator. This makes assembling Frito Pie on a busy weeknight a breeze. Just reheat the chili thoroughly before assembling.
- Freezing Chili: Leftover Pioneer Woman Chili freezes exceptionally well. Store it in airtight containers in the freezer for up to 3 months. Thaw overnight in the refrigerator or in the microwave before reheating and using for Frito Pie or enjoying as chili.
The Pioneer Woman Frito Chili Pie: A Recipe for Success
The Pioneer Woman Chili recipe, with its hearty flavors and adaptable nature, is the perfect foundation for creating an unforgettable Frito Chili Pie. Whether you opt for individual bags for a fun, casual meal or a layered casserole for family dinners, this dish is guaranteed to be a crowd-pleaser. The combination of the rich, flavorful chili, crunchy Fritos, and customizable toppings offers a delightful culinary experience that’s both comforting and exciting. So gather your ingredients, follow the recipe, and get ready to enjoy the ultimate Pioneer Woman Frito Chili Pie!
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Pioneer Woman Chili Recipe
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Servings: 6 people
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This hearty chili recipe from The Pioneer Woman has a perfect blend of seasonings, ground beef, and beans. Make it on the Stove Top or in the Crock Pot, it will quickly become your best chili recipe and the perfect base for Frito Chili Pie!
Ingredients
- 2 lbs ground beef, 80% lean
- 2 cloves garlic, diced
- 8 oz tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup masa harina, white or yellow
- 15 oz kidney beans, drained and rinsed
- 15 oz pinto beans, drained and rinsed
- 14.5 oz diced tomatoes, Instant Pot version only (optional for extra liquid in other methods)
Garnish Options
- Shredded Cheddar
- Lime Wedges
- Sour Cream
- Tortilla Chips or Fritos (for serving chili traditionally or making Frito Pie!)
- Diced Green Onions
Instructions
Stove Top
- Cook and crumble the ground beef in a large pot over medium heat until browned. Drain excess grease.
- Add the garlic and tomato sauce, cook for 1 minute.
- Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.
- Stir to combine. Decrease heat to low.
- Cover and let simmer for 1 hour, stirring occasionally. Note: If the meat seems too dry after an hour, add ½ cup of water.
- Combine the masa harina with ½ cup water in a small bowl. Stir to combine. Add to the chili.
- Add more masa and/or water until preferred consistency is obtained for your Frito Pie base.
- Add the drained and rinsed beans. Simmer for 10 minutes.
- Serve as chili with desired garnishes or use as the base for Pioneer Woman Frito Chili Pie!
Crock Pot
- Cook and crumble the ground beef in a large pot (or stove-top safe crock pot) over medium heat until browned. Drain excess grease.
- Add the garlic and tomato sauce, cook for an additional minute.
- Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.
- Stir to combine. Transfer to the Crock Pot.
- Combine the masa harina with ½ cup water in a small bowl. Stir to combine.
- Stir in the masa mixture into the Crock Pot. Add the beans and stir gently to combine.
- Heat on low for 4 hours, or all day!
- At any point you can add more masa and/or water until preferred consistency is obtained for your Frito Pie.
Instant Pot
- Note: For the Instant Pot Method, use 14.5 ounces of diced tomatoes with the juice.
- Set the Instant Pot to Sauté mode. Cook and crumble the ground beef until browned. Drain excess grease.
- Add the garlic and tomato sauce, cook for an additional minute.
- Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.
- Combine the masa harina with ½ cup water in a small bowl. Stir to combine.
- Add the masa mixture, diced tomatoes with juices, and the kidney/pinto beans to the Crock Pot and stir gently to combine.
- Optional: Add additional water and/or masa mixture to achieve preferred consistency for your Frito Pie filling.
- Close the lid and ensure the pressure valve is shut. Set the Instant Pot to the Chili/Beans setting and heat for 20 minutes.
- Flip the quick release valve or let the steam escape naturally. Serve as chili or use for Frito Pie with preferred garnishes!
Notes
Masa Harina Substitute
- Flour or cornmeal may be used to achieve a similar texture for the chili, but the flavor won’t be quite the same.
- Cornstarch (mixed with equal parts water), can also but used to thicken the chili as well.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
Nutrition
Calories: 613kcal, Carbohydrates: 42g, Protein: 40g, Fat: 32g, Saturated Fat: 12g, Cholesterol: 107mg, Sodium: 734mg, Potassium: 1198mg, Fiber: 14g, Sugar: 2g, Vitamin A: 999IU, Vitamin C: 4mg, Calcium: 110mg, Iron: 8mg
Did you try this recipe? Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American, Mexican
Author: Stephanie
Recipe Source: The Food Network
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posted by Stephanie on November 5, 2019 — 165 Comments »
