Frito Pie Bar Recipe

Prep brisket and aromatics

Chop the smoked brisket into 1/2-inch pieces. Finely dice the onions and bell pepper. Mince jalapenos (remove seeds for milder heat) and garlic. Open canned tomatoes and measure broth.

Brown ground beef

In a large, heavy-bottomed pot or hotel pan on medium-high heat, add 2 tbsp vegetable oil. When shimmering, add ground beef and brown, breaking into bite-sized pieces, about 6–8 minutes. Season lightly with 1 tsp kosher salt and 1/2 tsp black pepper while browning. Drain excess fat if necessary, leaving about 1 tbsp in the pan.

Sweat vegetables

Add diced onions, bell pepper, and minced jalapenos to the beef. Cook over medium heat until softened and translucent, about 6 minutes. Add garlic and cook 30–45 seconds until fragrant.

Build chili base

Stir in 4 tbsp tomato paste and cook 1–2 minutes to caramelize slightly. Add chili powder, ground cumin, smoked paprika, dried oregano, and dark brown sugar; toast spices 1 minute. Pour in the fire-roasted tomatoes and 3 cups beef broth, scraping up browned bits from the bottom.

Add brisket and seasonings

Stir in chopped smoked brisket, chipotle in adobo, 2 tbsp Worcestershire, and remaining salt (1 tsp) and pepper (1/2 tsp). Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer for 45–60 minutes, stirring occasionally, to let flavors meld and for brisket to warm through and release smoke flavor into the chili.

Finish chili

If using kidney beans, stir them in during the last 10 minutes of simmering to warm through. Taste and adjust seasoning – add more salt, a pinch of sugar, or more chipotle/hot sauce to reach desired heat and balance. If chili is thinner than desired, whisk cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water) and add 1 tbsp at a time until desired thickness; simmer 3–5 minutes after each addition.

Hold for buffet

Transfer chili to chafing dish(es) or hotel pan(s) set over a steam table or chafing fuel. Keep at a gentle simmer (approx. 150–165°F / 65–74°C). Stir occasionally. Garnish bowls or the toppings table with chopped cilantro and lime wedges for guests.

Arrange shredded cheddar, Monterey Jack, diced white onion, sliced pickled jalapenos, sour cream, pickled red onions, sliced green onions, chopped cilantro, diced avocado/guacamole and bottles of hot sauce in small bowls along the buffet so guests can customize their Frito pies. Keep cold items chilled on ice or refrigerated until service; replenish as needed.

Place individual bags of Fritos on the buffet next to the chili chafing dishes. Instruct guests to open a bag, spoon hot chili into the bag (or into a small bowl topped with Fritos), then add desired toppings. Keep serving ladles next to each chili pan and provide small tongs or scoops for toppings.

Preheat and prepare pans

Preheat oven to 400°F (205°C). Grease or line two 9x13 pans (or 3–4 round cake pans) depending on desired portioning.

Mix dry ingredients

Whisk together 3 cups all-purpose flour, 1.5 cups yellow cornmeal, 1/2 cup granulated sugar, 2 tbsp baking powder, 1 tsp baking soda, and 1.5 tsp kosher salt in a large bowl until evenly combined.

Combine wet ingredients

In a separate bowl, whisk 2.5 cups buttermilk, 3 large eggs, and 3/4 cup melted unsalted butter until smooth.

Fold and add mix-ins

Pour wet ingredients into dry and stir until just combined. Fold in 4 finely diced jalapenos (adjust to heat preference), 1 cup grilled corn kernels if using, and 1 cup shredded sharp cheddar. Do not overmix.

Bake

Divide batter evenly into prepared pans. Smooth tops and bake in preheated oven 20–25 minutes for 9x13 pans (or 18–22 minutes for smaller pans) until a toothpick inserted into the center comes out clean and edges are golden brown.

Cool and serve

Let cornbread cool in pans 10 minutes, then cut into squares or wedges. Wrap for transport or place on buffet trays next to the chili and Fritos. Offer butter or honey on the side if desired.