Cincinnati Chili Frito Pie

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.

Cincinnati Chili Frito Pie - TramplingroseIt 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).

Cincinnati Chili Frito Pie - TramplingroseAnd 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!

Cincinnati Chili Frito Pie - TramplingroseOr you can keep it simple like I did, and leave it at a 3-way.

Yield: 4

Cincinnati Chili Frito Pie

Cincinnati Chili Frito Pie
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 2 C corn chips
  • 2 C Cincinnati chili, already prepared and warmed up
  • 1 C shredded cheddar cheese
  • 1 C red beans, optional
  • 1 C diced white onion, optional


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.

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Either way, it’s good stuff. A little taste of my hometown to start off the week.