In a large skillet, brown and crumble the meat over medium-high with the onions.
Break up the meat until there is no pink left and the onions appear translucent, stirring occasionally.
Add the garlic and cook for 30 seconds until fragrant. Drain any excess fat.
Add the chili powder, onion powder, garlic powder, salt, cumin, chipotle powder, and tomato paste. Cook for 2 minutes, stirring it all together until combined.
Add the tomato sauce and beef stock, stir until combined.
Bring to a simmer and cover, simmer for 20 minutes, stirring occasionally.
Preheat the oven to 350°F.
Add half of the crushed Fritos into the bottom of a greased 9x13 baking dish.
Add half of the chili evenly over the Fritos, top with half of the cheese. Repeat with another layer.
Cover with nonstick foil, or spray a piece of foil with cooking spray and place it spray side down on top of the baking dish.
Bake for 20-30 minutes until warmed through and the cheese is melted.
Uncover and bake for an additional 10 minutes.
Serve immediately with a dollop of sour cream and sliced scallions.
ENJOY!
