In a large skillet, brown and crumble the ground beef with the diced onions over medium-high heat.

Continue cooking until the beef is no longer pink and the onions are translucent, stirring occasionally.

Add minced garlic and cook for 30 seconds until fragrant. Drain any excess fat.

Sprinkle in chili powder, onion powder, garlic powder, salt, cumin, and chipotle powder. Stir well and cook for an additional 2 minutes.

Pour in tomato paste, tomato sauce, and beef stock, stirring to combine.

Bring the mixture to a simmer, cover, and let cook for 20 minutes, stirring occasionally.

Preheat your oven to 350°F.

Spread half of the crushed Fritos at the bottom of a greased 9x13 baking dish.

Layer half of the chili mixture evenly over the Fritos, then sprinkle with half of the shredded cheese. Repeat these layers.

Cover the dish with nonstick foil (sprayed with cooking spray) and bake for 20-30 minutes until heated through and cheese is melted.

Uncover and bake for an additional 10 minutes until the top is golden.

Serve hot, topped with sour cream and sliced scallions.