Keto Frito Pie Recipe: Meaty Chili and Crispy Low-Carb Chips

08.08.19 - BY Nona Raybern
Keto Frito Pie

Keto Frito Pie.

Fun fact about chili! Chili didn’t originally comes with beans. We know, we just blew your minds. Everything you’ve ever known about chili is a lie.

See, if you’re anything like us, you love all things about food, so venturing down a rabbit hole on the history of Chili is just another Tuesday afternoon. But down the rabbit hole we went and now we know, beanless chili reigns supreme forever. For keto compliant folks, this is great news.

Starting as a poor man’s food, you only need a few key components to cook up chili: beef, chili spices, salt, and pepper. Anything else added you can count as extra. Our course, we want to really beef up this chili (pun intended). So we followed a more traditional recipe and just said goodbye to the beans.

Enter the ground beef, bell peppers, onions, garlic, spices, and tomatoes to make this Keto Frito Pie. We used a stockpot to cook the chili, a mesh colander to drain those fats, and the Silicone spatula to cook and stir it all up.

 

 

Of course, we don’t need to worry about the chili when it comes to making keto compliant food. The tricky part lies in the “Frito” chips. And while these don’t taste exactly like Fritos, they’re about as close as anyone gets.

The lovely party about this chip recipe is in the fact you can also use it to make tortilla and taco shells to satiate other cravings. The flour base consists of almond and coconut flour, along with psyllium husks, flax seeds, and chia seeds. Then, you fry them up in some good old-fashioned lard. Yes, lard. This is so important in imparting the right flavor for these chips. You can use other types of fat, like ghee, but you get the best taste from lard. Just make sure you salt them generously once they leave the frying pan, because we all know that the best part of a Frito chip is that fine layer of salty goodness on the outside. Remove the chips from the pan using a skimmer for easy and quick use!

 

Now most Frito pies have the chip as a bottom base, but since we use a Frito alternative, our Keto Frito Pie needs to be topped with chips. If you use the chips as a base, they will get weird and soggy and nobody wants that.

Don’t forget to top with cheese, sour cream, and green onion, because if you don’t, what was even the point of anyone of this?!

 

Here’s the full list of RSVP/Endurance® products that we used to make the Keto Frito Pie!

Ela’s Silicone Spatula
Endurance® Stock Pot
Endurance® Skimmer
Endurance® Mesh Colander

Keto Frito Pie

For an alternative to corn chips, these keto chips provide just the right amount of crunch and flavor to use in a keto frito pie.

Course

Dinner
Cuisine

American, Keto

Ingredients

For the Chili

  • 2
    lb
    Ground beef
  • 1
    Small yellow onion
    diced
  • 3
    Bell peppers - yellow, orange, & green
    diced
  • 4
    cloves
    Garlic
    minced
  • 2
    tsp
    Chili powder
  • 1
    tsp
    Cumin
  • 1
    tsp
    Cayenne
  • 1
    tsp
    Smoked paprika
  • 1/4
    tsp
    Black pepper
  • 1
    tsp
    Salt
  • 1
    tsp
    Worcestershire
  • 7
    oz
    Can diced green chiles
  • 1
    Cup
    Tomato sauce
  • 1
    Cup
    Beef broth
  • 4
    oz
    Can tomato paste

For the Frito Chips

  • 1
    Cup
    Almond flour
  • 3/4
    Cup
    Flaxmeal
  • 1/4
    Cup
    Coconut flour
  • 2
    Tbsp
    Whole psyllium husks
  • 2
    Tbsp
    Ground chia seeds
  • 1
    tsp
    Sea salt
  • 1
    tsp
    Garlic powder
  • 1
    Cup
    Lukewarm water
  • 1/4
    Cup
    Lard

Toppings

  • Shredded cheese
  • Sour cream
  • Green onions or chives

Instructions

For the Chili

  1. In a large stock pot, brown the beef over medium high heat. Drain the fat.

  2. Add onions, peppers, and garlic. Cook until onion is translucent.

  3. Add spices, Worcestershire, chiles, tomato sauce, diced tomatoes, tomato paste, and broth. Bring to low boil. Reduce heat to medium low and simmer for 1 hour.

For the "Frito" Chips

  1. Whisk dry ingredients together in large bowl.

  2. Add lukewarm water and mix by hand. Roll into ball and cover with wrap. Refrigerate for 1 hour.

  3. Remove from refrigerator and cut into 6 even sections. Roll each into a ball.

  4. Place one ball of dough between two pieces of parchment and roll out until dough is very, very thin.

  5. Cut into 1/2 inch x 2 inch strips. Repeat with remaining dough.

  6. Heat lard in a large pan over medium/medium high heat. Test with 1 chip to make sure lard is heated to correct temp. The strip should sizzle when placed in the pan.

  7. Add 15-20 strips into the pan and cook for 4-5 minutes on each side, until very crispy. Use a skimmer to remove strips and place them on a paper towel to drain excess oil. Sprinkle lightly with salt.

  8. Keep in an airtight container for up to 3 days.

For the Keto Frito Pie Bowls

  1. Add chili to bowl. Top with a handful of "frito" chips, cheese, sour cream, and green onion.

  2. The frito chips will get soggy if left too long in liquid, so make sure to use these as a topping instead of a base. Enjoy!

Recipe for chili adapted from Scattered Thoughts of a Crafty Mom
Recipe for chips adapted from Keto Diet.