2 ½ lb. ground beef
3 tbsp. olive oil
1 medium yellow onion, finely chopped
6 cloves garlic, finely chopped
Kosher salt, to taste
2 tbsp. ground cumin
2 tbsp. chili powder
2 tbsp. dried oregano
2 tbsp. freshly ground black pepper
1¼ tbsp. garlic powder
1 tbsp. paprika
1½ tsp. cayenne pepper
2 bay leaves
3 cups whole peeled canned tomatoes in juice, puréed
FOR THE FRITO PIE:
1 10.5-oz. bag Fritos-brand corn chips
Shredded white and orange cheddar cheeses, sour cream, sliced jalapeños, minced red onion, sliced scallions, and cilantro leaves, to garnish
INSTRUCTIONS
1. Make the chili: Working in batches, add beef to a 6-qt. saucepan over medium-high heat, and cook, stirring, until browned, about 10 minutes. Drain beef in a colander, and return pan to heat with oil. Add onion, and cook, stirring, until caramelized, about 15 minutes. Add garlic, season with salt, and cook until garlic is soft and lightly browned, about 5 minutes. Add cumin, chili powder, oregano, pepper, garlic powder, paprika, cayenne, and bay leaves; stir until smooth and fragrant, about 1 minute. Add reserved beef, tomatoes, and 1½ cups water, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 45 minutes.
2. Divide chips among 6 serving bowls and top with some of the chili; garnish with cheeses, sour cream, jalapeños, red onion, scallions, and cilantro, if you like.
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