Start by spraying a deep 9-inch pie pan with non-stick cooking spray. This helps prevent the Fritos from sticking and makes serving easier.
Next, dump the Fritos chips into the greased pan, spreading them evenly across the bottom. This will create a delightful crunch once everything cooks together.
In a large pot, heat over medium-high heat. Add the ground beef and diced onion to the pot. Cook for about 8 minutes, stirring occasionally, until the beef is nicely browned and the onion has turned tender and translucent.
Once the beef is browned, stir in minced garlic, chili powder, oregano, cumin, coriander, salt, and pepper. Allow this mixture to cook for another minute, letting the spices bloom and fill your kitchen with their irresistible aroma.
Now, add the beef broth, tomato sauce, Rotel tomatoes, pinto beans, and kidney beans to the pot. Stir everything together and let it simmer for about 5 minutes. You want it heated through and all the flavors to meld beautifully.
Pour the chili mixture evenly over the layer of Fritos in the pie pan. Spreading it out helps each Frito get a taste of that delicious chili!
Lastly, sprinkle the shredded cheddar cheese generously on top of the chili. This will melt into gooey goodness as it cooks.
Broil the pie on high in the oven for about 2 to 3 minutes until the cheese is melted and bubbling. Keep a close eye on it to avoid burning.
Once it’s beautifully golden and bubbly, remove it from the oven and let it cool for a couple of minutes. Then, serve it up hot!
