Peggy Hill’s Frito Chili Pie

Sunday was the perfect chili day her in my neck of the woods, may have just been the last cold rainy snap that we get if this year ends up being anything like last year was. I pray that it is not, we lost 2 oak trees in our front yard and really do not want to lose anymore due to a drought, or due to anything really. These last few weeks of rain are a God sent and they have been wonderful for our menu, lots of soups, stews and now chili, not just any chili but Peggy Hill’s Frito Chili Pie.

The name made me laugh, as someone who used to watch King of the Hill regularly I knew Peggy Hill had a few dishes that she was very proud of on the cartoon, and this was one of them, frito pie. There was even mention of how she made it during one episode, when Hank let his love for Wolf Brand chili be known, so I imagine she didn’t make the chili from scratch. But either way, from scratch or not I second Peppy Hill in saying I also make the world’s best frito pie, now that I found this recipe that is.


Peggy Hill’s Frito Chili Pie
recipe adapted from Adventures in Cooking

1 1/2 lbs. ground beef
6 cloves garlic, minced
1 carrot, peeled and sliced
1 jalapeno, cored and diced
1 red bell pepper, cored and diced
1 yellow onion, diced
29 ounce can tomato puree
5 cups water
can dark kidney beans, drained and rinsed
can light kidney beans, drained and rinsed
2 tablespoons olive oil
1 tablespoon flour
1 tablespoon salt
2 tablespoons black pepper
2 tablespoons cumin
1 tablespoon chili powder
2 teaspoons crushed red pepper flakes
1 tablespoons seasoning blend, your choice
1 bag fritos
1 cup shredded cheddar cheese
sour cream, if desired

Pour the olive oil into a preheated dutch oven; add the meat using a utensil to break it up into bite sized pieces. Season the meat with the salt, pepper, cumin, chili powder, crushed red pepper flakes, and seasoning blend of your choice. Cook over medium high heat until meat is cooked through.

Stir in the onions, carrot, garlic, diced jalapeno and the bell pepper and cook for about 5 minutes or until the vegetables begin to soften a bit. Then add the tomato puree and water and bring to a low boil. Lower the heat to a simmer and allow the mixture to boil for 60-80 minutes, stirring occasionally.

Before serving scoop out about 1/2 cup of the broth and place it in a small bowl. Using a whisk or a fork, add the flour and blend quickly until a smooth paste is formed. Add the paste back into the chili and stir until well blended. Allow the mixture to simmer for another 10 minutes or until slightly thickened.

To assemble: Place about ½ cup fritos into the bottom of a deep bowl; add about a cup of chili and then top with shredded cheese and, if desired, sour cream.


We loved it. It was the perfect early Sunday supper. The both of us kept going back for a tiny bit more throughout the afternoon and evening. A very well spend cold and rainy Sunday evening at home.