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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. Enjoy it out under the Friday night lights or at home on Sunday while watching your favorite football team.

Prep Time

15 Min

Cook Time

4 Hr
15 Min




This recipe serves:


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Units of Measurement:
1 Medium yellow onion, chopped
2 Medium green peppers, diced
1 Medium orange pepper, diced
To Taste salt and pepper
2 Can (14.5 oz) diced tomatoes
1 Can (15.5 oz) kidney beans
1 Can (15 oz) pinto beans
4 Tablespoon dark chili powder
2 Tablespoon onion powder
1 Tablespoon garlic powder
3 Tablespoon Jacobsen Salt Co. Pure Kosher Sea Salt
3 Tablespoon coarse ground black pepper
3 Pound leftover smoked brisket
4 Cup Sour cream, for serving
4 Tablespoon fresh chives, for serving
12 Small bags Fritos Corn Chips, for serving


  • 1

    When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

    375 ˚F / 191 ˚C

  • 2

    Season the onions and peppers with salt and pepper. Cook on a sheet pan in the Traeger until translucent, about 14 to 20 minutes.

    375 ˚F / 191 ˚C


  • 3

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

    250 ˚F / 121 ˚C


    Super Smoke

  • 7

    After 4 hours, taste and add more salt and pepper as needed.

  • 8

    When ready to serve, have each person grab a bag of Fritos Corn Chips. Open the bag, then pour chili over the chips and top with sour cream and chives. Enjoy!

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