Preparation Steps

• Heat the oven to 375°F. Spread the corn chips on a sheet pan and warm for 4 minutes to freshen and crisp; set aside. Switch the oven to broil (high).
• Warm the oil in a large heavy skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until well browned with crispy edges, 5–6 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
• Stir in the diced onion and cook until translucent and slightly golden, 3–4 minutes. Add the minced garlic and cook just until fragrant, about 30 seconds.
• Push the beef and onions to the sides of the pan. In the center, add chili powder, cumin, smoked paprika, oregano, cocoa powder, and tomato paste with a small splash of oil if the pan looks dry. Toast and bloom the spices for 30–45 seconds, then fold everything together.
• Pour in the crushed tomatoes and beef broth. Bring to a lively simmer, then reduce heat to medium-low and cook uncovered for 12–15 minutes, stirring occasionally, until slightly thickened.
• Add the pinto beans. For a thicker, clingy chili, lightly mash a small handful of beans against the pan, then stir to combine. Season with salt and black pepper. Off the heat, stir in the apple cider vinegar (or lime juice).
• Assemble in a broiler-safe 9×13-inch dish: layer half the warmed chips, spoon over half the chili, and scatter half the cheddar. Repeat with remaining chips, chili, and cheese.
• Broil on the middle rack just until the cheese is melted and bubbling in spots, 1–2 minutes. Watch closely. Finish with diced white onion, sliced jalapeño, cilantro, and dollops of sour cream if using. Serve immediately while the chips are still crunchy.