Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 pound ground beef (or ground turkey) (450g)
  • 1 (15-ounce) can diced tomatoes, undrained (425g)
  • 1 (15-ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15-ounce) can black beans, rinsed and drained (425g)
  • 1 cup beef broth (240 ml)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 6-8 ounces Fritos corn chips, crushed (about 2 large bags, I suppose, 170-225g)
  • 2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack) (200g)
  • Optional: sliced green onions, sour cream, guacamole, for serving

Instructions:

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add ground beef (or turkey) to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in diced tomatoes (undrained), kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for 20-30 minutes, stirring occasionally, allowing the flavors to meld. Taste and adjust seasonings as needed.
  4. Preheat oven to 350°F (175°C). Pour the chili mixture into a 9x13 inch baking dish.
  5. Sprinkle the crushed Fritos evenly over the chili, then top with shredded cheese.
  6. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the Fritos are slightly golden brown.
  7. Let cool slightly before serving. Garnish with sliced green onions, sour cream, or guacamole, if desired.