Pioneer Woman Frito Pie: A Hearty and Delicious Twist on Comfort Food

Chili is a classic comfort food, and when you combine it with the crunchy, cheesy goodness of Frito pie, you’ve got a match made in culinary heaven. This Pioneer Woman Frito Pie recipe takes Ree Drummond’s famous chili and transforms it into an incredibly satisfying and easy-to-make meal that’s perfect for family dinners, potlucks, or game day gatherings.

Frito pie, for those unfamiliar, isn’t actually a pie at all. It’s a wonderfully Tex-Mex dish that layers chili and cheese over a bed of Fritos corn chips. It’s simple, customizable, and always a crowd-pleaser. And when you start with a flavorful, robust chili like The Pioneer Woman’s recipe, the Frito pie becomes something truly special.

A wooden spoon scooping up chili from a cooking pot, highlighting the rich texture perfect for Frito Pie.

For years, finding the right homemade chili recipe felt like a culinary quest. Everyone has their own preferences – some like it thick, some thin, some loaded with vegetables, others prefer a simpler, meat-and-beans approach. The beauty of The Pioneer Woman’s chili recipe is its versatility. It provides a fantastic base that you can easily adapt to your own taste or the preferences of your family and friends, making it an ideal foundation for a Frito pie.

While purists might enjoy their chili straight-up, the magic happens when you introduce the salty crunch of Fritos and melty cheese. Whether you like to keep your chili “plain” with just meat, beans, and a rich sauce, or prefer to load it up with bell peppers, onions, or even mushrooms, this recipe works beautifully as the heart of your Pioneer Woman Frito Pie.

Crafting Your Pioneer Woman Frito Pie: Starting with the Chili

The star of any great Frito pie is undoubtedly the chili. This recipe provides instructions for making The Pioneer Woman chili on the stovetop, in a Crock-Pot, or even in an Instant Pot, offering flexibility for any schedule or kitchen setup.

Stovetop Chili Instructions (Ideal for Frito Pie)

This method is quick and allows for great control over the cooking process, perfect for getting your Frito pie on the table faster.

Brown the Beef: Begin by cooking ground beef in a large pot or Dutch oven over medium heat. Be sure to crumble the beef as it cooks. Once browned, drain off any excess grease.
Infuse with Flavor: Add diced garlic, tomato sauce, and the signature blend of seasonings. This is where the Pioneer Woman touch really shines. Stir in chili powder, cumin, oregano, salt, and cayenne pepper. Simmer this mixture for about an hour, stirring occasionally to allow the flavors to meld and deepen.
Thicken to Perfection: For that classic chili texture, combine masa harina with water to create a slurry. Stir this into the chili. Masa harina, a finely ground corn flour, is key to achieving the right consistency and adds an authentic Southwestern flavor.
Bean There, Done That: Finally, add your beans. Kidney and pinto beans are classic choices for chili, providing heartiness and texture. Simmer for another 10 minutes to heat the beans through. Your chili base is now ready for Frito pie assembly!

Ground beef being browned in a Dutch oven, the first step to a flavorful chili base for Frito Pie.

Alternative Chili Methods for Frito Pie

While the stovetop method is excellent for a quicker Frito pie, you can also prepare the Pioneer Woman chili using a Crock-Pot or Instant Pot for added convenience, especially if you’re planning ahead.

Crock-Pot Chili: Follow the stovetop instructions for browning the beef and sautéing the garlic and seasonings. Then, transfer everything to your Crock-Pot. Cook on low for 4 hours or on high for 2-3 hours. The slow cooking method deepens the flavors even further, resulting in an incredibly rich chili for your Frito pie.

Instant Pot Chili: For a super speedy chili, the Instant Pot is your friend. Use the sauté function to brown the ground beef and sauté the garlic and seasonings. Remember to add a bit more liquid when using the Instant Pot; diced tomatoes with their juice are recommended. Combine all ingredients, seal the lid, and cook on the chili/beans setting for 20 minutes. Quick release the pressure and your chili is ready in record time for your Frito pie creation.

Pinto beans being added to the simmering chili, completing the hearty base for Pioneer Woman Frito Pie.

Assembling Your Ultimate Pioneer Woman Frito Pie

Once your Pioneer Woman chili is ready, assembling the Frito pie is a breeze. You can create individual Frito pies or a large family-style casserole.

Individual Frito Pies:

Chip Base: Open individual bags of Fritos corn chips. Partially crush the chips inside the bag – this makes them easier to eat.
Chili Layer: Spoon a generous amount of the warm Pioneer Woman chili over the Fritos in each bag.
Cheese Please: Top with shredded cheddar cheese, or your cheese of choice.
Garnish and Serve: Add your favorite toppings such as sour cream, diced onions, jalapeños, or a dollop of guacamole. Serve immediately while the chips are still crunchy and the chili is hot.

Family-Style Frito Pie Casserole:

Chip Foundation: Spread a layer of Fritos on the bottom of a large oven-safe dish or casserole pan.
Chili Blanket: Pour the Pioneer Woman chili evenly over the Fritos.
Cheesy Crust: Sprinkle a generous layer of shredded cheddar cheese over the chili.
Bake to Melt: Bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until the cheese is melted and bubbly.
Toppings Galore: Once out of the oven, add your desired toppings and serve hot.

Masa Harina and Chili Consistency

A key ingredient in this Pioneer Woman chili recipe is masa harina. This isn’t your regular cornmeal; masa harina is treated with an alkaline solution, which gives it a unique flavor and texture, essential for authentic chili and thickening. If you can’t find masa harina, you can use cornmeal or flour as a substitute, but the flavor profile will be slightly different. Cornstarch slurry (cornstarch mixed with water) can also be used for thickening if needed.

For Frito pie, you want your chili to be thick enough to not make the Fritos soggy too quickly, but not so thick that it’s dry. The masa harina helps achieve this balance. If you find your chili is too thick, simply add a little water or tomato juice to reach your desired consistency. Conversely, if it’s too thin, add a bit more masa harina slurry and simmer to thicken.

Make-Ahead and Storage Tips for Pioneer Woman Frito Pie Components

One of the great things about Pioneer Woman chili and Frito pie is that components can be made ahead of time.

Chili: The chili itself can be made 1-2 days in advance and stored in the refrigerator. In fact, many chili enthusiasts argue that chili tastes even better the next day after the flavors have had time to meld. You can also freeze leftover chili for up to 3 months, making it a fantastic freezer meal option. Thaw it overnight in the refrigerator and reheat on the stovetop or in the microwave before assembling your Frito pie.

Frito Pie Assembly: While the chili can be made ahead, it’s best to assemble and bake or serve Frito pie fresh to maintain the crispiness of the Fritos. If you are preparing for a large gathering, you can have the chili and toppings ready and assemble the Frito pies just before serving.

Serving Suggestions and Topping Ideas for Pioneer Woman Frito Pie

Frito pie is all about customization! Set up a topping bar and let everyone create their perfect pie. Here are some popular and delicious topping ideas:

Classic Cheese: Shredded cheddar, Monterey Jack, or a blend of Mexican cheeses.
Cooling Dairy: Sour cream, Greek yogurt, or crème fraîche.
Freshness Boost: Diced tomatoes, onions, green onions, cilantro.
Spice It Up: Sliced jalapeños, hot sauce.
Creamy and Rich: Guacamole or avocado slices.
Tangy and Bright: Lime wedges.

[Close up view of a wooden spoon scooping chili out of a pot with melted cheese on top, ready to be served as Frito Pie.

The Pioneer Woman Frito Pie Recipe: Bringing Comfort Food to a New Level

The Pioneer Woman chili recipe is a winner on its own, but transforming it into a Frito pie elevates it to another level of deliciousness and comfort. It’s a fun, family-friendly meal that’s easy to make and endlessly adaptable. Whether you’re a longtime fan of Frito pie or new to this Tex-Mex delight, this Pioneer Woman version is sure to become a new favorite in your recipe rotation. So gather your ingredients, choose your cooking method, and get ready to enjoy a hearty, flavorful, and utterly satisfying Pioneer Woman Frito Pie!

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The Pioneer Woman Chili Recipe (Perfect for Frito Pie)

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 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

Garnish Options

Shredded Cheddar
Lime Wedges
Sour Cream
Tortilla Chips or Fritos (for serving alongside or extra crunch!)
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 water 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 Frito Pie chili.
Add the drained and rinsed beans. Simmer for 10 minutes.
Serve hot as chili or use as the base for Pioneer Woman Frito Pie with desired garnishes and cornbread!

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 Frito Pie chili.

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 Frito Pie chili.
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 hot as chili or use as base for Pioneer Woman 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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