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Traeger Frito Pie

Traeger Frito Pie

By Traeger Kitchen

Hearty brisket chili over crisp Fritos is a game day recipe for success. Devour it out under the Friday night lights or at home on Sunday while watching your favorite football team.

Prep Time

15 Minutes

Cook Time

4 Hours
15 Minutes

Pellets

Hickory

Ingredients

Number of people serving

8

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Units of measurement:
main
1 yellow onion
2 Bell Pepper, Green
1 Bell Pepper, orange
3 Tablespoon Jacobsen Salt Co. Pure Kosher Sea Salt
3 Tablespoon coarse ground black pepper, divided
31 Ounce Tomatoes, canned-diced
15 1/2 Ounce Kidney Beans, canned
10 Ounce Beans, pinto (canned)
4 Tablespoon chili powder
2 Tablespoon onion powder
1 Tablespoon garlic powder
3 Pound leftover beef brisket
4 Cup sour cream
4 Tablespoon Chives, fresh
20 Small Fritos Corn Chips, bag

Step

  • 1

    When ready to cook, start the Traeger according to grill instructions. Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

  • 2

    Salt and pepper the chopped onion and diced peppers. Cook on a sheet pan in the Traeger until translucent, about 14-20 minutes.

    375 ˚F / 191 ˚C

    00:20

  • 3

    While peppers are cooking, drain 2 cans of tomatoes and 1 can of kidney beans and add them to a 10-inch cast iron pot. Drain half of the juice out of the pinto beans and add to pot.

  • 4

    Add chili powder, kosher salt, ground pepper, onion powder and garlic powder to the pot and mix together.

  • 5

    Cut the brisket into 1-inch cubes and add to the pot. Add cooked peppers and onions and mix together. Add water as needed.

  • 6

    Turn the grill temperature down to 250 degrees F and cook for 4 hours, stirring every 30 minutes. Add water as needed during the cooking process.

    250 ˚F / 121 ˚C

    04:00

    Super Smoke

  • 7

    After 4 hours, taste and add more salt and pepper as needed. Top chili with sour cream, chives and Fritos. Enjoy!

My Notes

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