Traeger Frito Pie
Hearty brisket chili over crisp Fritos is a game day recipe for success. Devour this Traeger Frito Pie at home on Sunday while watching your favorite football team!
1 1/2 Medium yellow onion, chopped
3 Medium green bell pepper, diced
1 1/2 Medium orange pepper, diced
3 Can (14.5 oz) diced tomatoes
1 1/2 Can (15.5 oz) kidney beans, drained and rinsed
1 1/2 Can (15 oz) pinto beans
6 Tablespoon dark chili powder
3 Tablespoon onion powder
1 1/2 Tablespoon garlic powder
4 1/2 Tablespoon Jacobsen Salt Co. Pure Kosher Sea Salt
4 1/2 Tablespoon coarse ground black pepper
4 1/2 Pound leftover smoked brisket
6 Cup sour cream, for serving
6 Tablespoon fresh chives, for serving
18 Small bags Fritos Corn Chips, for serving
When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.
Season the onions and peppers with salt and pepper. Cook on a sheet pan in the Traeger until translucent, about 14 to 20 minutes.
While peppers are cooking, drain the tomatoes and 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.
Add chili powder, kosher salt, ground pepper, onion powder and garlic powder to the pot and mix together.
Cut the brisket into 1 inch cubes and add to the pot. Add cooked peppers and onions and mix together. Add water as needed.
Turn the Traeger temperature down to 250°F and cook for four hours, stirring every 30 minutes. Add water as needed during the cooking process.
After four hours, taste and add more salt and pepper as needed.
When ready to serve, have each person grab a bag of Fritos Corn Chips. Open bag then pour chili over the chips and top with sour cream and chives. Enjoy!
Recipe and photo from Traeger.