Heat the chili. Pour both cans of chili into a medium saucepan over medium heat. Stir occasionally and cook until fully hot and just beginning to bubble, about 5–7 minutes. Taste and season if needed — a pinch of cumin or smoked paprika deepens the flavor of canned chili significantly.
Layer the Fritos. Add a generous layer of Fritos Original Corn Chips to the bottom of each serving bowl. Use enough chips to create a thick, sturdy base — don't skimp or the chili will overwhelm them immediately.
Add the hot chili. Ladle the hot chili over the chips. Use enough to cover most of the chips but leave some edges exposed so they stay crunchy. Do not drown the chips completely.
Add the cheese. Immediately pile shredded sharp cheddar generously on top of the hot chili. The heat from the chili will melt the cheese within about 60 seconds. For fully melted, bubbling cheese, place each bowl under the broiler for 90 seconds.
Add toppings and serve immediately. Top with diced onion, jalapeños, sour cream, diced tomatoes, green onions, and hot sauce as desired. Serve right away — Frito pie waits for no one. The chips begin softening within minutes of contact with the hot chili.
For Frito pie in a bag: Use individual snack-size Fritos bags (1 oz). Cut each bag open lengthwise down one side. Fold the edges down to form a bowl. Ladle 3–4 tablespoons of hot chili directly into the bag. Top with cheese and desired toppings. Serve with a fork.
For Frito pie casserole: Preheat oven to 350°F (175°C). Spread half the Fritos in a lightly greased 9x13-inch baking dish. Pour all the chili evenly over the chips. Sprinkle 1 cup of cheese over the chili. Add the remaining Fritos in an even layer. Top with remaining cheese. Bake uncovered for 20–25 minutes until cheese is melted and bubbling. Add toppings and serve immediately from the dish.
