Yeah, I made a Frito Pie. I saw one in my Pinterest feed over the weekend, and it looked good. Monday was the bambino’s last day of kindergarten, and since there was no after-school care, I took the afternoon off. I had the time, so I made up a batch of Cincinnati chili, and thought I’d give the Frito Pie a shot.
It wasn’t bad. Different than what I normally do with my chili (I usually either have a 3-Way or just a bowl of it topped with cheese and oyster crackers), but nothing special.
Not that it was bad–Jay and I made short work of what was in that pie plate (okay, I’m the one who cleaned it out).
And I did like the way the chili made some of the chips a little soggy, if you will…Kind of like corn tortillas. Plus, the outer chips stayed crunchy, so there was a nice contrast there. And the nice thing is, you can easily make this into a 4-way or a 5-way Cincinnati-style Frito Pie. Just layer the onions and beans on top of the chili before adding all the cheese!
Preheat the oven to 350 degrees F. Place the corn chips in the bottom of a 9-inch deep dish pie plate. Top with the Cincinnati chili, beans and onions if using, and the cheddar cheese. Bake for 5-10 minutes, or until heated through and the cheese is melted.
Or you can keep it simple like I did, and leave it at a 3-way.
Cincinnati Chili Frito Pie
Ingredients
Instructions
Either way, it’s good stuff. A little taste of my hometown to start off the week.
