This Crockpot Chili Frito Pie is so hearty and delicious! You can make this comfort food classic so easily and there’s no need for standing over the stove all day!
ULTIMATE COMFORT FOOD MADE SIMPLE IN YOUR SLOW COOKER
Crockpot Chili Frito Pie is the perfect way to make a crowd-pleasing meal with minimal effort! This recipe is wonderfully simple, requiring basic pantry ingredients and little prep time, while your slow cooker does most of the work. You don’t need to wait for a special occasion to enjoy this crunchy, cheesy, meaty delight!
Oh my goodness. CHILI FRITO PIE.
This is what I call the ultimate comfort food – no matter what season we’re in! There’s something so satisfying about that combination of hearty chili, gooey cheese, and those addictively crunchy Fritos corn chips that just makes everything right with the world.
Every time I make this dish, I find myself thinking back to childhood when this was always such a special treat. The best part? Now that I’m all grown up, I can make it exactly how I like it – thick and hearty, loaded with cheese, and with extra Fritos both underneath AND on top!
What makes this version special is that the chili is thicker than your typical spoon-and-bowl variety. It’s specifically designed to support all that cheesy goodness and those crunchy corn chips without turning them into a soggy mess. Think of it more as a delicious crockpot casserole than a traditional chili.
FREQUENTLY ASKED QUESTIONS:
Can I make this chili the day before?
Absolutely! In fact, the flavors get even better when they have time to meld. Make the chili portion a day ahead, refrigerate it overnight, and then reheat it in the crockpot on low for 2-3 hours before serving with the cheese and Fritos.
My family doesn’t like spicy food. Can I adjust the heat level?
Of course! This recipe is easily customizable to your heat preference. For a milder version, omit the cayenne pepper completely and use a mild taco seasoning. If you want to kick up the heat, add some diced jalapeños or a dash of hot sauce.
Can I use different beans in this recipe?
Yes! While pinto and chili beans create the classic flavor profile, you can substitute black beans, kidney beans, or any bean variety you prefer. You can even use all one type if that’s what you have on hand.
Do I have to use ground beef?
Not at all! This recipe works wonderfully with ground turkey or chicken for a lighter option. You could also try ground pork or even a meat substitute for a vegetarian version – just adjust the cooking time accordingly.
Can I add more vegetables to make it healthier?
Definitely! Bell peppers, corn, zucchini, or even shredded carrots would be delicious additions. Just add them in with the other ingredients before slow cooking. You might need to adjust the seasoning slightly if you add a lot of extra veggies.
INGREDIENTS NEEDED:
- ground beef – provides the hearty protein base for our chili. I prefer using 85/15 lean ground beef for the best flavor without too much grease.
- onion – adds essential flavor and aroma. A medium yellow onion works perfectly, but white or sweet onions are great substitutes.
- tomato sauce and diced tomatoes – create the base for our sauce. The combination gives the perfect texture – not too chunky and not too smooth.
- pinto beans and chili beans – provide additional protein, fiber, and that classic chili texture. The chili beans come in their own sauce which adds extra flavor.
- taco seasoning and spices – bring all those warm, southwestern flavors that make chili so comforting. The combination of packaged seasoning and additional spices creates the perfect depth of flavor.
- cheddar cheese – melts beautifully into the chili, creating pockets of creamy goodness throughout. Sharp cheddar provides the best flavor contrast.
- Fritos corn chips – the star topping that gives this dish its signature crunch and corn flavor. Accept no substitutes – only Fritos will do for authentic Frito pie!
HOW TO MAKE CROCKPOT CHILI FRITO PIE
Start by browning your ground beef and chopped onion in a skillet over medium-high heat. This important step develops flavor that you just can’t get by adding raw meat directly to the slow cooker. Break up the meat well as it cooks so you get nice, even pieces throughout your chili.
Once the meat is no longer pink and the onions are soft and translucent, drain off any excess grease. This helps keep your chili from becoming too oily as it cooks.
Transfer the meat and onion mixture to your waiting slow cooker. Now comes the easy part – just add in your tomato sauce, diced tomatoes, pinto beans, chili beans, taco seasoning, and all those wonderful spices. Give everything a good stir to combine.
Cover and set your slow cooker to low for 6-8 hours or high for 4-5 hours. The longer cooking time on low really allows the flavors to develop and meld together beautifully, but the high setting works great when you’re short on time.
Your home will smell absolutely amazing as this cooks throughout the day! The best part is knowing that dinner is practically taking care of itself while you go about your day.
Just before serving, stir in a cup of shredded cheddar cheese right into the hot chili. Watch as it melts and creates those irresistible cheesy swirls throughout. This step takes this dish from good to extraordinary!
To serve, you have options! You can put Fritos in the bottom of individual bowls and ladle the cheesy chili over top, or serve the chili and let everyone add their own chips. Either way, make sure to sprinkle additional cheese on top and add more Fritos for that perfect crunchy finish.
For the ultimate Frito pie experience, offer additional toppings like sour cream, diced tomatoes, sliced green onions, or even some fresh cilantro. Everyone can customize their bowl exactly how they like it!
Crockpot Chili Frito Pie
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 1 8 ounce can tomato sauce
- 1 14 ounce can diced tomatoes
- 1 15 ounce can pinto beans
- 1 15 ounce can chili beans
- 1 package taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 cups shredded cheddar cheese divided
- 1 10 ounce bag Fritos corn chips
Optional Toppings
- Sour cream
- Diced tomatoes
- Shredded lettuce
- Sliced green onions
- Fresh cilantro
Instructions
- In a medium skillet over medium-high heat, brown the ground beef along with the chopped onion until the meat is no longer pink and the onions are soft, about 5-7 minutes. Drain excess grease if necessary.
- Transfer the meat and onion mixture to your slow cooker.
- Add the tomato sauce, diced tomatoes, pinto beans, chili beans, taco seasoning, chili powder, garlic powder, cayenne pepper, and salt to the slow cooker. Stir well to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours.
- Just before serving, stir in 1 cup of the shredded cheddar cheese until melted and well incorporated.
- To serve, place a handful of Fritos in individual bowls, top with the cheesy chili, then sprinkle with remaining cheddar cheese and additional Fritos.
- Add any optional toppings as desired and enjoy!
Notes
- You can drain and rinse the beans for a thicker chili if you prefer, but it’s not necessary.
- For a spicier version, add a diced jalapeño with the onions or increase the cayenne pepper.
- This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a fun party presentation, serve the chili in individual Fritos bags opened on their side (the “walking taco” style).
- If you prefer a thinner chili, add 1/2 cup of beef broth or water during cooking.
