Frito Pie in a Bag

Chili is one of my favorite things to cook, simply because it’s pretty hard to screw up and you can get crazy creative adding different flavors.  I have published my Nutty Chili previously, but now I’m taking that recipe and making it tailgate friendly for all your football fun times.  Hello, Frito Pie in a Bag!

Frito Pie

I’ve seen these swarming around the internet, so I wanted to add my own chili recipe to the red and yellow bag.  Yep, it’s darn delicious!  See me slingin’ the sauce over on YouTube:

Frito Pie in a Bag

Packing this dish up for a tailgate is pretty easy.  Sling the chili in a crock pot or other warming device, prep your toppings and make sure you pack plenty of bagged chips.

Don’t feel like you have to stop at onions and cheddar for your toppings.  Feel free to get wild with sour cream, hot sauce, or pickled jalapenos.

Frito Pie Recipe

I do, though, recommend bringing a big bag of Fritos in addition to the smaller serving bags.  They’re a little skimpy with packing the small bags, so you can supplement with additional chips as needed.


Happy tailgating, all and best wishes to your home team!

Frito Pie

Frito Pie in a Bag

  • Author: Joanie Simon
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 16 - 24 1x


A tailgate version of Frito Pie served in a bag with homemade chili, cheese and scallions.



  • 16 ounces beef stew meat chopped
  • 16 ounces ground beef
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • ½ red onion diced
  • ¼ tsp Lawry’s seasoned salt
  • 1 T paprika
  • 1 tsp garlic powder
  • 1 T chile powder
  • 1 tsp dried oregano
  • ½ tsp ground coriander
  • 1 tsp ground cumin
  • ¼ cup creamy peanut butter
  • 28 ounces crushed tomatoes
  • 7 ounces canned diced green chiles
  • 6 ounces tomato paste
  • 3 cups water
  • 1 tsp salt
  • 16 oz shredded cheddar
  • 16 Frito single serving bags
  • 6 scallions chopped


  1. Start by browning 16 ounces of chopped stew beef and 16 ounces ground beef. It’s easiest to do this in batches. Once browned, drain the fat and set aside.
  2. Next, add 1 Tbs oil to a large pot over medium high heat and add in 1 red pepper, 1 green pepper and ½ a red onion, all diced. Sauté until softened, then add in ¼ tsp Lawry’s seasoned salt, 1 T paprika, 1 tsp garlic powder, 1 T chile powder, 1 tsp oregano, ½ tsp ground coriander, ¼ tsp ground black pepper and 1 tsp ground cumin. Mix the veggies and the spices together until combined. Turn down the heat to medium low and cover the pot, letting the spices seep into the veggies for 5 minutes.
  3. Then, add in ¼ cup of peanut butter, 28 ounces crushed tomatoes, 7 ounces diced green chiles, 6 ounces tomato paste, 3 cups of water and 1 tsp of salt. Stir to mix, then crank up the heat to medium high and replace the lid until the soup comes to a slow boil.Let it sit at least an hour, simmering away, letting the flavors intensify and the beef soften. Certainly feel free to leave this simmering all day, though. I left mine for 8 hours on this rendition and by dinner time, it was complex, dark and the beef was fork tender.
  4. Be sure to add salt as it’s needed throughout the cooking process. Be sure to taste it and if it needs extra salt, please add!
  5. Serve this up in a bag of single serve Fritos, topped with shredded cheese and scallions.

  • Category: Entree
  • Cuisine: American

*Original recipe by Joanie Simon (Joanie Simon Media)