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 (9.75 oz.)
hamburger buns (lightly toasted)
ground chipotle powder
fire-roasted, diced tomatoes (14.5 oz.)
tomato sauce (15 oz.)
Credit: Clint Cantwell
For safe meat preparation, reference the USDA website.
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