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.
ground beef (preferably an 80/20 blend)
kosher salt and ground black pepper
smoked chili (recipe follows or substitute canned chili)
diced, small white onion (optional)
grated sharp Cheddar cheese
Frito corn chips
1 (9.75 oz.) bag
hamburger buns (lightly toasted)
ground chipotle powder
fire-roasted, diced tomatoes
1 (14.5 oz.) can
1 (15 oz.) can
For safe meat preparation, reference the USDA website.
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