This 4-ingredient corn chip chili pie is the kind of big, bubbling pan my grandpa would bring out at summer cookouts on the farm. He’d set it down on the picnic table, still hot from the oven, and before he could even grab a plate for himself, there’d already be a line. It’s simple, hearty Midwestern comfort—salty corn chips, thick beefy chili, and a blanket of melted cheddar—meant to feed a crowd without a lot of fuss.Everything bakes together in one big glass dish, and by the end of the evening there’s never a spoonful left to scrape up.Freshly baked corn chip chili pie in a glass dish on a picnic tableFreshly baked corn chip chili pie in a glass dish on a picnic tableServe this corn chip chili pie straight from the glass baking dish with a big serving spoon, letting everyone scoop out their own corner. It pairs nicely with a crisp green salad, sliced watermelon, and a simple coleslaw to balance the richness. I like to set out bowls of sour cream, chopped onions, and pickled jalapeños for folks who want to dress up their plate. A pitcher of iced tea or lemonade fits right in at a summer cookout, and if you’re feeding a big crowd, this dish sits happily on a buffet next to grilled hot dogs or burgers.4-Ingredient Corn Chip Chili PieServings: 10-12Ingredients2 (15-ounce) cans thick beef chili with beans1 (10.5-ounce) can condensed cheddar cheese soup1 (9.75- to 10.5-ounce) bag curly-style corn chips3 cups shredded sharp cheddar cheeseSimple ingredients for corn chip chili pie arranged on a farmhouse counterSimple ingredients for corn chip chili pie arranged on a farmhouse counterDirectionsPreheat your oven to 350°F (175°C). Lightly grease a 9×13-inch glass baking dish so the corn chips and cheese don’t stick.In a medium bowl, stir together the canned beef chili with beans and the condensed cheddar cheese soup until well combined. This makes a thick, rich base that will hold up under the corn chips.Thick chili and cheese soup mixture being stirred in a mixing bowlThick chili and cheese soup mixture being stirred in a mixing bowlSpread about two-thirds of the corn chips evenly over the bottom of the prepared glass baking dish, making a loose, crinkly layer. Don’t press them down too firmly; you want some nooks and crannies for the chili to settle into.Pour the chili and cheese soup mixture over the corn chips, spreading it out gently with a spatula so it reaches all the corners. Try not to crush the chips too much as you spread.Layering chili mixture over corn chips in a glass baking dishLayering chili mixture over corn chips in a glass baking dishSprinkle 2 cups of the shredded cheddar cheese evenly over the chili layer, covering it from edge to edge.Scatter the remaining corn chips over the top in an even layer, letting some stick up a bit so they get toasty. Finish by sprinkling the last 1 cup of shredded cheddar cheese over the top layer of chips.Unbaked corn chip chili pie topped with shredded cheddarUnbaked corn chip chili pie topped with shredded cheddarPlace the baking dish on the center rack of the preheated oven and bake for 20–25 minutes, until the chili is bubbling around the edges and the cheese on top is fully melted and starting to brown in spots.Carefully remove the dish from the oven and let it rest for about 10 minutes before serving. This helps the layers set up a bit so it scoops more easily, but it will still be wonderfully gooey.Baked chili pie cooling on a towel with browned cheese on topBaked chili pie cooling on a towel with browned cheese on topServe warm, scooping big spoonfuls into bowls or onto sturdy plates. For a cookout, set the pan right on the picnic table (on a trivet or towel to protect the surface) and let everyone line up and help themselves.Variations & TipsFor a little extra kick, stir a small can of diced green chiles or a spoonful of chili powder into the canned chili before baking, though this will technically add more ingredients. You can also swap the sharp cheddar for a Mexican blend cheese if that’s what you have on hand. If you prefer more crunch, hold back a handful of corn chips and add them during the last 5 minutes of baking, so they stay extra crisp. To stretch this for an even bigger crowd, serve it over cooked white rice or elbow macaroni.A serving of corn chip chili pie in a bowl with simple toppingsA serving of corn chip chili pie in a bowl with simple toppingsFor lighter fare, offer toppings like chopped tomatoes, shredded lettuce, and diced onions so folks can add freshness to their plates.Food safety tips: Make sure the canned chili and cheese soup are not expired and that the cans are not bulging, rusted, or badly dented before using. Bake until the chili layer is hot and bubbling, reaching at least 165°F in the center if you check with a thermometer. Don’t leave the finished dish sitting out at room temperature for more than 2 hours (or 1 hour if it’s very hot outside at a summer cookout); refrigerate leftovers promptly in a shallow container. Reheat leftovers until steaming hot all the way through before serving again.
My grandpa always serves this massive 4 ingredient crowd pleaser at his summer cookouts. Everyone immediately lines up and there is never a single drop left!
