2 ½ pounds ground beef
3 tablespoons olive oil
1 medium yellow onion, diced
6 cloves garlic, minced
Kosher salt, to taste
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons freshly ground black pepper
1¼ tablespoons garlic powder
1 tablespoon paprika
1½ teaspoons cayenne pepper
2 bay leaves
1½ cups water or beef broth
1 28-ounce can crushed tomatoes
1 10.5-ounce bag Fritos (or other corn chips)
For serving:
Freshly shredded cheese
Sour cream
Sliced jalapeños
Sliced green onions
Fresh chopped cilantro
Add the beef to a large pot or Dutch oven set over medium-high heat, working in batches if needed. Cook, stirring until browned, about 10 minutes. Drain in a colander and return the pot to the stove.
Heat the oil, then add the onion. Cook, stirring frequently, until the onion is browned and starting to caramelize, 12-15 minutes. Add garlic and cook for an additional 1-2 minutes, until the garlic is fragrant and slightly softened. Add salt, cumin, chili powder, oregano, pepper, garlic powder, paprika, cayenne, and bay leaves. Stir until the mixture is fragrant and smooth, about 1 minute.
Add reserved beef, water or beef broth and tomatoes and bring mixture to a boil. Reduce heat to medium-low and cook, stirring occasionally, until the chili has thickened to your liking. Add additional water or beef broth as needed to thin the chili to your desired consistency.
To serve, place chips in serving bowls and ladle chili over the top. Sprinkle on the cheese and top with other garnishes, if desired.