Upside-Down Individual Frito Pie

Ingredients

• 4 dried mild- to medium-heat chilies, such as anchos, pasillas, cascabel or New Mexican, seeded and stemmed
• 3 cups beef stock
• 2 tablespoons olive or vegetable oil
• 4 slices meaty bacon or 1/4 pound slab, finely diced
• 2 pounds ground sirloin
• Salt and pepper
• 2 tablespoons chipotle in adobo purée or Gebhardt’s dry chili powder blend
• 2 tablespoons (a couple scant palmfuls) cumin
• 1 tablespoon (a scant palmful) coriander
• 1 tablespoon (a scant palmful) sweet paprika
• 1 teaspoon (1/3 palmful) allspice
• 1 teaspoon (1/3 palmful) oregano
• 1 large onion, finely diced
• 4 cloves garlic, chopped
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire
• 2 14-ounce cans diced tomatoes with chilies
• 1 15-ounce can pinto beans
• 2 tablespoons masa harina, polenta or grits

Toppings:

• 12 to 18 individual bags Fritos corn chips
• Shredded cheddar cheese
• Minced white onions
• Pickled jalapeños
• Chopped cilantro
• Sour cream