Ingredients:

  • 450 g lean ground beef
  • 15 ml olive oil
  • 110 g yellow onion, diced
  • 6 g garlic, minced
  • 425 g kidney beans, drained and rinsed
  • 411 g diced tomatoes
  • 30 g chili powder
  • 5 g ground cumin
  • 3 g smoked paprika
  • to taste salt
  • to taste black pepper
  • 340 g Fritos corn chips
  • 225 g sharp cheddar cheese, shredded
  • 115 g Monterey Jack cheese, shredded
  • 15 g fresh cilantro, chopped
  • 30 g pickled jalapeños, sliced
  • 60 g sour cream, chilled
  • 100 g avocado, diced

Instructions:

  1. Heat the olive oil in a skillet over medium-high heat.
  2. Add the ground beef and onion, cooking until the beef is mahogany-colored and the onions are translucent. Stir in the garlic and cook for 1 minute.
  3. Lower the heat to medium and stir in the chili powder, cumin, and smoked paprika.
  4. Pour in the diced tomatoes and kidney beans, simmer for 10 minutes.
  5. Preheat your oven to 400°F (200°C). Spread the Fritos in an even layer at the bottom of your baking dish.
  6. Pour the chili over the chips, top with blended cheeses.
  7. Bake for 5-8 minutes or until cheese is bubbling and golden brown.
  8. Remove from oven and garnish with fresh cilantro, pickled jalapeños, sour cream, and diced avocado before serving.