Corn Chip Chili Pie

1 Tbsp olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
¾ pound lean ground beef
2 ½ Tbsp chili powder
1 Tbsp flour
1 tsp cumin
½ tsp salt
¼ tsp black pepper
1 can (28 oz) whole tomatoes, with juice
1 can (15 oz) black beans, rinsed and drained
½ cup water (optional)
1 ½ cups shredded Cheddar or Monterey Jack cheese
6 cups corn chips, divided
¼ cup minced red onion (I used white to eliminate trip to store)
1 Tbsp minced fresh cilantro
1 medium tomatillo, finely chopped (optional)

In large, heavy skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until softened and translucent, about 2 minutes. Add garlic; continue cooking, stirring constantly, 1 minute longer.

Add beef to skillet; cook, breaking up with a wooden spoon, until beef is no longer pink, about 5 minutes. Add chili powder, flour, cumin, salt, and pepper to the skillet; cook, stirring constantly, 1 minute longer.

Add tomatoes and beans to the skillet; bring mixture to a boil. Reduce heat to low; simmer, stirring occasionally, until mixture is blended and slightly thickened, about 10 minutes. If mixture begins to dry out, add water. (Recipe did not say to break up tomatoes, but I did.)

Preheat oven to 350 degrees. Pour 3 cups corn chips into a 9-inch pie plate. Using the bottom of a ramekin or coffee cup, crush corn chips into small pieces. Arrange remaining whole corn chips around the edges of pie plate to form a raised rim.

Spoon chili into crust, smoothing top. Sprinkle cheese evenly over chili. Bake pie until cheese is melted, about 10 minutes. For garnish, sprinkle with onion, cilantro, and tomatillo; serve.