Short Rib Frito Pie

Recipe courtesy of Christen Hagen
Show: Road Trip with G. Garvin Episode: New York City
TOTAL TIME: 2 hr 30 min
Prep: 1 hr
Inactive Prep: --
Cook: 1 hr 30 min
YIELD: 12 to 14 servings
LEVEL: Intermediate


  • 6 medium yellow onions, chopped
  • 3 tablespoons olive oil
  • Salt
  • 20 cloves garlic, roughly chopped
  • 20 jalapenos, seeded and sliced into strips
  • 6 tablespoons ancho chile powder
  • 6 tablespoons garlic powder
  • 6 tablespoons onion powder
  • 1/4 cup ground cumin
  • One 6-pound can whole tomatoes (about 12 cups)
  • 9 pounds boneless short ribs
  • One 10.25-ounce bag plus fourteen 1-ounce bags corn chips, such as Fritos
  • Aged white Cheddar, shredded
  • Small jar diced pickled jalapenos, for garnish
recipe tools


Special equipment: 12 to 14 single-serving oven-safe dishes

In a large pot set over medium-high heat, soften the yellow onions in the olive oil with some salt. Add the garlic and jalapenos, and continue to soften. Once most of the moisture has been released and all of the vegetables are soft, add 3 tablespoons ancho chile powder, 3 tablespoons garlic powder, 3 tablespoons onion powder and 2 tablespoons cumin, and stir well. Allow the spices to cook out for a few minutes. Add the tomatoes and bring up to a simmer. Cook until the chili begins to thicken and lose the aggressive tomato flavor, 1 hour.

Preheat a grill. Trim the short ribs and cut into long planks, then sprinkle with the remaining ancho chile powder, garlic powder, onion powder, cumin and some salt, and grill quickly for best flavor. Cut into a medium dice, and add to the finished chili. Simmer, but do not let the chili boil once the meat is added.

Let the chili cool slightly before transferring to individual oven-safe serving dishes. Top with a handful of corn chips from the large bag, and then with some Cheddar and several sliced pickled jalapenos. Cook until the cheese melts, about 10 minutes. Cool, and then serve each with a small bag of corn chips on the side and enjoy!


This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.



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