z grill frito pie


  • 1 yellow onion

  • 2 Bell Pepper, Green

  • 1 Bell Pepper, orange

  • 3 Tablespoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 3 Tablespoon coarse ground black pepper, divided

  • 31 Ounce Tomatoes, canned-diced

  • 15 1/2 Ounce Kidney Beans, canned

  • 10 Ounce Beans, pinto (canned)

  • 4 Tablespoon chili powder

  • 2 Tablespoon onion powder

  • 1 Tablespoon garlic powder

  • 3 Pound leftover beef brisket

  • 4 Cup sour cream

  • 4 Tablespoon Chives, fresh

  • 20 Small Fritos Corn Chips, bag




When ready to cook, start the Z Grill according to grill instructions. Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.


Salt and pepper the chopped onion and diced peppers. Cook on a sheet pan in the Z Grill until translucent, about 14-20 minutes.


While peppers are cooking, drain 2 cans of tomatoes and 1 can of kidney beans and add them to a 10-inch cast iron pot. Drain half of the juice out of the pinto beans and add to pot.


Add chili powder, kosher salt, ground pepper, onion powder and garlic powder to the pot and mix together.


Cut the brisket into 1-inch cubes and add to the pot. Add cooked peppers and onions and mix together. Add water as needed.


Turn the grill temperature down to 250 degrees F and cook for 4 hours, stirring every 30 minutes. Add water as needed during the cooking process.


After 4 hours, taste and add more salt and pepper as needed. Top chili with sour cream, chives and Fritos. Enjoy!

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