Smoked Chili Frito Pie Burger

Let's get grilling
Prepare grill for two-zone cooking, placing preheated Kingsford® briquets on one side of the charcoal grate and leaving the other side cool. Adjust the grill’s bottom vent to bring the temperature to approximately 225®F. Add 6–7 Kingsford® Smokehouse Style Briquets or 2–3 chunks of your favorite smoking wood once the charcoal has completely ashed over.
Fire up a full chimney of Original Kingsford® Charcoal, or light a pile of about 100 briquets. Configure the coals for a two-zone fire, placing the briquets on one half of the charcoal grate to create a hot zone for grilling and a cool zone for moving the burgers during flare-ups. Adjust the bottom grill vents for medium-high heat cooking, approximately 400–425°F.
Ingredients
Main Ingredients
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ground beef (preferably an 80/20 blend)
1.5 lb.
-
kosher salt and ground black pepper
-
smoked chili (recipe follows or substitute canned chili)
-
diced, small white onion (optional)
0.5
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grated sharp Cheddar cheese
2 cup
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Frito corn chips (9.75 oz.)
1 bag
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hamburger buns (lightly toasted)
4
Smoked Chili
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canola oil
1 tbsp.
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chili powder
1 tbsp.
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ground cumin
0.25 tsp.
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dried oregano
1 tsp.
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smoked paprika
2 tbsp.
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ground chipotle powder
0.5 tsp.
-
fire-roasted, diced tomatoes (14.5 oz.)
1 can
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tomato sauce (15 oz.)
1 can
-
ground beef
1 lb.
Credit: Clint Cantwell
For safe meat preparation, reference the USDA website.

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