Heat a medium-size nonstick skillet over medium heat. Add the ground beef and garlic and cook until there is no pink, using a wooden spoon or spatula to break up the meat. Drain the meat and place in the slow cooker. Add the ground chile, cumin, tomatoes with their juice, and pinto beans; stir well to combine. Cover and cook on LOW for 4-5 hours.
Season with salt and pepper. To serve, place a handful of Fritos on a dinner plate. Top with a ladleful of chili and some shredded cheese .Garnish with chopped onions, if desired.
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