Ingredients:

  • 1 pound (450g) ground beef
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce/425g) can kidney beans, rinsed and drained
  • 1 (15 ounce/425g) can pinto beans, rinsed and drained
  • 1 (15 ounce/425g) can diced tomatoes, undrained
  • 1 (8 ounce/225g) can tomato sauce
  • 1 (4 ounce/115g) can diced green chilies, undrained
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (240ml) beef broth (or water)
  • 6 (1-2 ounce/28-57g) individual bags of Fritos corn chips (or one large bag)
  • 2 cups (225g) shredded cheddar cheese
  • 1/2 cup chopped white onion
  • Optional toppings: sour cream, sliced jalapenos, green onions, guacamole

Instructions:

  1. In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
  2. Add the chopped onion and minced garlic to the skillet and sauté until softened, about 5 minutes.
  3. Stir in the kidney beans, pinto beans, diced tomatoes, tomato sauce, and green chilies.
  4. Add the chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper.
  5. Pour in the beef broth (or water), bring to a simmer, reduce heat to low, and cover. Simmer for at least 20 minutes, or up to an hour for a richer flavor. Stir occasionally.
  6. Open each bag of Fritos and crush the chips slightly.
  7. Ladle chili into each bag of Fritos. Top with shredded cheddar cheese, chopped onion, and any other desired toppings.
  8. Enjoy your frito chili pie while the chili is hot and the chips are crunchy.