# Components:
→ Chili Base
01 - 1 pound ground beef
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 (15 ounce) can kidney beans, drained and rinsed
05 - 1 (15 ounce) can diced tomatoes
06 - 1 (8 ounce) can tomato sauce
07 - 2 tablespoons chili powder
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon cayenne pepper (optional)
→ Assembly and Garnish
13 - 8 ounces Fritos corn chips
14 - 2 cups shredded cheddar cheese
15 - 1/2 cup sour cream
16 - 1/4 cup sliced green onions
# Directions:
01 - Preheat your oven to 375°F (190°C).
02 - In a large skillet over medium heat, cook the ground beef until thoroughly browned, breaking it apart as it cooks. This should take approximately 5 minutes. Drain any excess fat.
03 - Add the diced yellow onion and minced garlic to the skillet. Sauté until the onion becomes translucent, approximately 3 minutes.
04 - Incorporate the drained and rinsed kidney beans, diced tomatoes, tomato sauce, chili powder, ground cumin, smoked paprika, salt, black pepper, and optional cayenne pepper into the skillet. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally.
05 - In a 9x13-inch baking dish, evenly spread half of the Fritos corn chips across the bottom.
06 - Spoon the prepared chili mixture evenly over the layer of corn chips.
07 - Generously sprinkle the shredded cheddar cheese over the top of the chili.
08 - Distribute the remaining Fritos corn chips over the cheese layer.
09 - Place the baking dish into the preheated oven and bake for 15 minutes, or until the cheese is fully melted and bubbling.
10 - Carefully remove the dish from the oven and let it rest for 5 minutes. Prior to serving, garnish with dollops of sour cream and a sprinkle of sliced green onions. Serve warm.
