Ingredients:

  • 2 lbs ground beef chuck (80/20)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 15 oz tomato sauce
  • 1/2 cup beef bone broth
  • 9.25 oz Chili Cheese Fritos
  • 3 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup fresh scallions, sliced

Instructions:

  1. Brown the ground beef chuck in a large cast iron skillet over medium-high heat. Reserve approximately 2 tablespoons of rendered fat in the pan.
  2. Add the diced onion and minced garlic to the skillet. Sauté until translucent and fragrant, allowing the fat to bloom the aromatics.
  3. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Pour in the tomato sauce and beef bone broth.
  4. Simmer uncovered for 12–15 minutes until the sauce reaches a thick, jammy consistency that leaves a trail when scraped.
  5. Preheat oven to 375°F (190°C). Spread half of the thickened chili base into a 9x13-inch ceramic baking dish.
  6. Sprinkle 1 cup of shredded cheddar cheese directly over the hot chili to create a semi-permeable fat barrier.
  7. Layer the Chili Cheese Fritos over the cheese, then top with the remaining chili and the rest of the cheese.
  8. Bake for 10 minutes, finishing under the broiler for 1-2 minutes until the cheese is browned and bubbly. Garnish with scallions before serving.