Ingredients

Chili

• 2 ½ pounds ground beef (90% lean)
• 3 tablespoons olive oil
• 1 yellow onion, finely chopped
• 6 cloves garlic, minced
• 2 tablespoons ground cumin
• 2 tablespoons dried oregano
• 2 tablespoons chili powder
• 2 tablespoons freshly cracked pepper
• 1 ¼ tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1 ½ teaspoon cayenne pepper
• 1 teaspoon salt (more or less to taste)
• 2 bay leaves
• 3 cups whole canned tomatoes, pureed

Assembly

• 1 10.5-ounce bag corn chips, preferably Fritos
• 1 cup jack cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 2 avocados, peeled, pitted and diced
• ½ red onion, finely diced
• 1 Jalapeño, finely diced
• 1 cup sour cream
• ½ cup cilantro

Directions

1. Make the chili. In a large saucepan, over high heat, sauté ground beef until browned, about 10 minutes.  Drain beef in a colander.
2. Return pan to heat with oil and turn down to medium-high heat. Add onion and cook until caramelized, about 15 minutes.  Add garlic, salt, cumin, chili powder, oregano, pepper, garlic powder, paprika, cayenne, and bay leaves.; stirring until fragrant, about 1 minute.  Add reserved beef, tomatoes and 1 ½ cups water.  Bring to boil, then reduce heat to medium-low, siring occasionally until thickened, about 45 minutes.
3. Divide chips among 6 serving bowls.  Top with some chili; garnish with cheese, sour cream, jalapeños, onion, avocado and cilantro.

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