Beefy Stout Chili Frito Pies

Chili tastes better outdoors—and when it’s served in a bag of Fritos!
Beefy Stout Chili Frito Pies

Recipe by Ananda Eidelstein

  • Cook Time
  • Prep Time
  • 8Servings


  • 1 lb. beef chuck, cut into 1/2-inch pieces
  • 2 tbsp. canola oil
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 2 Serrano chiles, 1 chopped and 1 sliced
  • 3 cloves garlic, chopped
  • 1 tbsp. tomato paste
  • 4 tsp. chili powder
  • 3/4 tsp. ground coriander
  • 1 cup stout beer
  • 3 cups chicken stock
  • 1 can (15 to 15.5 oz.) pinto beans, rinsed
  • 4 tsp. masa harina (instant masa)
  • 8 small bags (1 or 2 oz. each) Fritos
  • Toppings: shredded Monterey Jack, sour cream and lime wedges


1. Season the meat with salt and pepper. In a large pot, heat the oil over medium. Add the meat and cook, stirring often, until browned, about 8 minutes. Transfer to a bowl.

2. Set 1/2 cup of the onion aside for garnish. Add the remaining onion and the bell pepper to the pot; season. Cook, stirring often, until softened, about 5 minutes. Add the chopped chile, garlic, tomato paste and spices. Stir constantly, until fragrant, about 1 minute. Return the meat to the pot; add the beer. Cook, stirring and scraping the browned bits from the bottom of the pot, until the liquid is almost evaporated, about 5 minutes. Add the stock; bring to a boil. Reduce the heat; simmer, stirring often, until the meat is tender, 20 to 25 minutes. 

3. Add the beans; cook, stirring often, until the flavors meld, about 15 minutes. Stir in the masa harina; cook until thick, about 2 minutes. Spoon the chili into the Fritos bags. Add the toppings and the sliced chile. 

Beefy Stout Chili Frito Pies