PHOENIX — Cheeto Chili Pie


2 tablespoons olive oil

1 large sweet yellow onion, diced

4 large cloves garlic, minced

2 pounds lean ground beef

2 teaspoons chili powder

1 teaspoon smoked paprika

Pinch of red pepper flakes

1 tablespoon (7oz) Chipotle Peppers in Adobo Sauce, chopped fine

1 (15-ounce) can crushed or petite diced tomatoes

1 (15-ounce) can tomato sauce

Kosher salt and freshly ground black pepper

1 (8.5-ounce) bag Flamin' Hot Crunchy Cheetos, fried or baked variety

2 cups shredded cheddar cheese

2 avocados, diced

1 cup fresh cilantro, chopped


In a large skillet, heat the oil over medium-high heat. Add the onion and garlic and sauté until soft and translucent. Add the beef and cook until browned. Add chili powder, smoked paprika, and red pepper flakes, stirring to combine. Add chipotles in adobo sauce, diced or crushed tomatoes and tomato sauce, stirring to combine. Season with salt and pepper to taste. (If chili is too mild, add more adobo sauce or chili powder.) Simmer for about 15 minutes, stirring often. In a serving bowl, add 1 cup of Flamin’ Hot Crunchy Cheetos. Sprinkle about 2 tablespoons of cheese on top of Cheetos. Spoon chili over top of cheese. Sprinkle more cheese on top of the chili. Dot with avocado cubes and fresh cilantro. Serve immediately.