History

Frito pie's Texas origin is contested between Fort Worth, San Antonio, and New Mexico, but the Texas version is unambiguous in format: Fritos, Texas red chili with no beans, and cheese, eaten from the bag. Daisy Dean Doolin, mother of Frito Company founder C.E. Doolin, is credited with the original recipe, and the Frito Company was founded in San Antonio in 1932 before operations expanded to Dallas. The dish spread through school cafeterias and concession stands across North Texas during the 1950s and 1960s, becoming the definitive half-time and high-school game-day food at Fort Worth schools and TCU tailgates.

Common allergens: Gluten, Dairy

Make it at home

Yield 4Hands-on 20 minTotal 2 hr 20 minDifficulty Easy

Ingredients

  • 700 g coarse-ground beef (80/20)
  • 2 tablespoons chili powder blend
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Half teaspoon cayenne pepper
  • 400 ml beef broth
  • 400 g crushed tomatoes
  • Salt to taste
  • 4 individual-serve bags of Fritos original corn chips (50 g each)
  • 150 g sharp cheddar, finely grated
  • 1 white onion, finely diced
  • Pickled jalapeño slices

Method

  1. Brown the beef in a heavy pot over high heat without stirring until a deep crust forms. Break up and continue browning until no pink remains.
  2. Add chili powder, cumin, garlic powder, oregano, and cayenne. Stir for 1 minute until fragrant.
  3. Add crushed tomatoes and beef broth. Bring to a boil, then reduce to a low simmer. Cook uncovered for 1.5 to 2 hours, stirring occasionally, until thick and deeply coloured.
  4. Season with salt. The chili should be savoury and coarse-textured, not smooth.
  5. Just before serving, cut or tear the top edge off each Frito bag to create an opening.
  6. Ladle 2 to 3 spoonfuls of hot chili directly into each bag.
  7. Top with shredded cheddar, diced white onion, and pickled jalapeño slices.
  8. Hand each guest a fork or spoon and serve the bag as is.

Tip from the editors. Texas red chili has no beans. Adding beans is a different dish and will draw protests from any Fort Worth native at the table.

Where to eat fort worth frito pie

Fort Worth Frito pie in Fort Worth

Reata Restaurant ★ 4.5

Southwestern$$$downtownMon-Sun 11:00-14:30, Mon-Thu 17:00-21:00, Fri-Sat 17:00-22:00, Sun 17:00-21:00

Reata Restaurant in Fort Worth returned to its original Throckmorton St home, serving the celebrated West Texas ranch cooking that made it famous.

Order: Tenderloin tamales, cowboy ribeye, tres leches cake.

Tip: Lunch is a great-value way to sample the kitchen. The rooftop terrace has sweeping downtown views, ideal in cooler months.

530 Throckmorton St, Fort Worth, TX 76102 Book →

Woodshed Smokehouse ★ 4.4

Brunch$$Mon-Thu 11:00-22:00, Fri 11:00-23:00, Sat-Sun 08:00-23:00

Woodshed Smokehouse on the Trinity River in Fort Worth opens at 08:00 on weekends for smoke-tinged brunch with mimosas and chilaquiles outside.

Order: Chilaquiles with smoked brisket; wood-fired bloody mary.

Tip: Weekend breakfast service runs 08:00-11:00 only; get there at opening to catch the full breakfast menu before it transitions to the lunch lineup.

3201 Riverfront Dr, Fort Worth, TX 76107

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