Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3–4 minutes until soft and slightly translucent. Stir in the garlic and cook for another minute until fragrant.

This step builds the base flavor—it’s simple but so important.

Add the ground beef to the skillet. Break it apart with a spoon and cook until browned, about 6–8 minutes. Drain any excess fat if needed.

At this stage, your kitchen will already start smelling amazing.

Stir in the tomato paste, letting it cook for a minute to deepen its flavor. Then add diced tomatoes, beans, beef broth, and all the spices—chili powder, cumin, paprika, salt, and pepper.

Mix everything well and bring it to a gentle simmer.

Reduce heat to low and let the chili simmer for 20–25 minutes. Stir occasionally.

This is where the magic happens—the flavors blend, deepen, and become rich and comforting.

Now comes the fun part.

In a serving bowl (or baking dish if you prefer), layer:

A generous handful of Fritos

A scoop of hot chili

A sprinkle of shredded cheese

Repeat the layers if you like it extra loaded.

You can either:

Serve immediately (the heat from the chili will melt the cheese), or

Bake at 180°C (350°F) for 10 minutes until the cheese is bubbly