Back in 2012, Fritos set the Guinness World Record for the largest-ever Frito Chili Pie: 1,300 pounds of Fritos, chili and cheese.
For February 28th, National Chili Day, consider recreating the recipe, scaled down to human size.
Prep time is 5 minutes. It’s comfort food you can make during the commercial breaks during tonight’s Oscars.
If you want to make your own chili, great; but you’ll be spending more than 5 minutes.
A bonus for corn chip lovers: There’s also a National Tortilla Chip Day on February 24th (that’s two celebrations in one week!).
RECIPE: FRITO CHILI PIE
Ingredients For 4 Servings
1 large bag Fritos Corn Chips (substitute tortilla chips—the difference)
1 can chili with beef (15 ounces, with or without beans)
1 bag (8 ounces) shredded Cheddar or other cheese
Garnishes: chopped scallions or red onion, chopped tomatoes, fresh cilantro, shredded lettuce, sliced jalapeños and/or sour cream
1. PREHEAT the oven to 350°F.
2. SPREAD the corn chips evenly over the bottom of an oven-safe serving dish or pie plate (preferably glass). Heat the chili and pour it evenly over corn chips.
3. SPRINKLE the cheese over the top and pop the pie into the oven to melt the cheese. Remove from the oven, add the garnishes and serve immediately with a serving spoon. Give soup spoons to the participants as well as forks.
Want a vegetarian or vegan recipe? Use all-bean chili, or try this recipe, which substitutes tofu for the beef.
FRITO CHILI PIE HISTORY
The Fritos brand was born in 1932 when Elmer Doolin of San Antonio, Texas purchased a corn chips recipe from a local producer. He made the first Fritos brand chips in his mother’s kitchen.
The popularity of the corn chips snack was catapulted in 1961, when Doolin joined forces with H.W. Lay & Company to create Frito-Lay.
To help sell more product, Doolin’s mother, Daisy Dean Doolin, created recipes using Fritos as a recipe ingredient. She created the now-famous Fritos Chili Pie.