Corn Chip Pie

Ingredients:

• 170g Fritos corn chips (4.5 cups) + extra for sprinkling
• 1 cup premium flour
• 1 large egg, lightly beaten
• 220 g sharp cheddar, grated
• 1 tbsp. l. olive oil
• 450 g ground beef (20% fat)
• 4 cloves garlic, finely chopped
• 1 red bell pepper, seeded and finely chopped
• Half a medium onion, chopped
• 1/4 cup chili powder
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 cup lightly salted chicken broth
• 1 tbsp cornstarch
• Sour cream, guacamole, pico de gallo, shredded iceberg lettuce, pickled jalapeño rings, chopped onion, fresh cilantro leaves, for serving

Preparation:

1. Place a rack in the middle of the oven and preheat to 175°C.
2. In a food processor, pulse 110g (3 cups) Fritos until finely ground. Remove and set aside half of the ground chips. Add the flour, egg, 55g (0.5 cups) cheddar, 2-3 tablespoons water, and 1 teaspoon salt to the food processor. Pulse until smooth, adding an additional 1 tablespoon water if needed.
3. Transfer the dough to a 9-inch (22-cm) pie pan and use the bottom of a measuring spoon to press it evenly into the bottom and up the sides of the pan. Prick the bottom of the dough with a fork. Bake until lightly browned, 15-20 minutes. Set aside while you prepare the chili.
4. Meanwhile, heat the olive oil in a large skillet over high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned but not cooked through, 6-8 minutes. Transfer with a slotted spoon to a medium bowl, leaving as much fat in the skillet as possible. Reduce the heat to medium, add the garlic, bell pepper, and onion, and cook, stirring, until the peppers are softened but not browned, 6-8 minutes.
5. Add chili powder, tomato paste, and cumin and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and reserved chicken to the pan, along with any juices.
6. Bring to a boil and cook, stirring and scraping up any browned bits from the bottom of the pan, until the liquid has almost evaporated, 6-8 minutes. Season with salt and pepper to taste. Add the cornstarch, reserved ground chips, and 55g (0.5 cup) cheddar and stir to distribute evenly.
7. Transfer the chili to the crust, sprinkle with the remaining 1/4 cup (110 g) cheddar, cover with foil, and bake until the cheese is melted and the filling is bubbly, 15 to 20 minutes. Remove the foil and bake, uncovered, for another 5 minutes. Let cool for 15 minutes.
8. Then spread a layer of sour cream, guacamole, and pico de gallo on top. Top with shredded lettuce, pickled jalapeño rings, finely chopped onion, the remaining tortilla chips, and fresh cilantro leaves.