Step by step

Method

4 steps

1. 1

   In a wide skillet over medium-high, brown 1 lb ground beef with 1 small diced onion, breaking the meat into small crumbles, 6–8 minutes until no pink remains. Drain off the fat so the chili doesn't get greasy.

2. 2

   Stir in 2 tablespoons chili powder and 1 teaspoon cumin; cook 30 seconds until the spices smell toasty. Add 1 can (15 oz) tomato sauce, 1 can (15 oz) drained pinto or kidney beans, and ½ cup water. Simmer uncovered 15 minutes, stirring now and then, until thick and scoopable — it should mound on a spoon, not run. Season with salt.

3. 3

   Divide 6 cups Fritos among bowls (or open individual bags walking-taco style). Ladle the hot chili over the chips and pile on 2 cups shredded cheddar so the cheese melts from the heat.

4. 4

   Finish with diced onion, jalapeño, and sour cream. Eat right away while the chips still have crunch under the chili. You want salty corn crunch under savory chili and melty cheese — not a soggy chip mush or thin watery chili.