For an alternative to corn chips, these keto chips provide just the right amount of crunch and flavor to use in a keto frito pie.
In a large stock pot, brown the beef over medium high heat. Drain the fat.
Add onions, peppers, and garlic. Cook until onion is translucent.
Add spices, Worcestershire, chiles, tomato sauce, diced tomatoes, tomato paste, and broth. Bring to low boil. Reduce heat to medium low and simmer for 1 hour.
Whisk dry ingredients together in large bowl.
Add lukewarm water and mix by hand. Roll into ball and cover with wrap. Refrigerate for 1 hour.
Remove from refrigerator and cut into 6 even sections. Roll each into a ball.
Place one ball of dough between two pieces of parchment and roll out until dough is very, very thin.
Cut into 1/2 inch x 2 inch strips. Repeat with remaining dough.
Heat lard in a large pan over medium/medium high heat. Test with 1 chip to make sure lard is heated to correct temp. The strip should sizzle when placed in the pan.
Add 15-20 strips into the pan and cook for 4-5 minutes on each side, until very crispy. Use a skimmer to remove strips and place them on a paper towel to drain excess oil. Sprinkle lightly with salt.
Keep in an airtight container for up to 3 days.
Add chili to bowl. Top with a handful of "frito" chips, cheese, sour cream, and green onion.
The frito chips will get soggy if left too long in liquid, so make sure to use these as a topping instead of a base. Enjoy!