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Traeger Frito Pie

Prep Time

15 Minutes

Cook Time

4 Hours

Effort

Pellets

Hickory

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.

Ingredients

How many people are you serving?

8

Units of Measurement:

main

  • 1 Medium yellow onion, chopped

  • 2 Medium green bell pepper, diced

  • 1 Medium orange pepper, diced

  • 2 Can (14.5 oz) diced tomatoes

  • 1 Can (15.5 oz) kidney beans, drained and rinsed

  • 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

Steps

  • 1

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

    Grill375 ˚F

  • 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.

    Grill375 ˚F

    Ingredients

    • 1 Medium yellow onion, chopped

    • 2 Medium green bell pepper, diced

    • 1 Medium orange pepper, diced

  • 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 pot.

    Ingredients

    • 2 Can (14.5 oz) diced tomatoes

    • 1 Can (15.5 oz) kidney beans, drained and rinsed

    • 1 Can (15 oz) pinto beans

  • 4

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

    Ingredients

    • 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

  • 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.

    Ingredients

    • 3 Pound leftover smoked brisket

  • 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.

    Grill250 ˚F

  • 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 bag then pour chili over the chips and top with sour cream and chives. Enjoy!

    Ingredients

    • 4 Cup sour cream, for serving

    • 4 Tablespoon fresh chives, for serving

    • 12 Small bags Fritos Corn Chips, for serving

Cooking Notes

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