I first enjoyed Frito Chili Pie on a camping trip in middle school. There, we pulled the top off of a can of Wolf brand chili and tucked it into the coals of a campfire. Then we slashed an ‘X’ into the belly of a bag of Frito’s Corn Chips, poured the chili right on top, and crowned the whole thing with a handful of cheddar cheese. To say it is a humble dish would be to elevate Frito Chili Pie, really, but you know what? It is super tasty. And, until last summer, you could get it at Sonic Drive-In, my favorite fast food place from growing up in Oklahoma City. It’s even better when you say it the Okie way– freed-o chili pah. Try it. You can’t say it without smiling.
While I am sure that Frito Chili Pie has been created on many campsites and college dorm rooms, to me it will always be Sooner Comfort Food.
When I learned that the Gent had never had it, well…. I decided to recreate it, only slightly elevated.
The first thing you need with a grown-up Frito Chili pie is a great chili base. I started with the Cook’s Illustrated “Our Favorite Chili” version, and tweaked from there.
