Frito Pie!

In 1960 Teresa Hernandez, a Jewish emigre from China, was working behind the lunch counter in the Santa Fe brach of Woolworths when a improperly secured silo of chili-con-carne broke away from its housing and crashed to the floor trapping her.

Rescue workers, having failed to dislodge the brimming stewbucket and in a desperate race against time, formed a human chain to try and drain its contents and free the unfortunate Mrs Hernandez. Unable to find buckets, shovels, bowls, mugs, cups or spoons they used the only materials to hand -a case of Frito-lay corn chips- to empty the deadly receptacle, ladling the spicy beef and bean casserole into the open bags before throwing in a handful of gravel to help stabilise the mixture.

Tragically their efforts were in vain and Mrs Hernandez did not live to see the popularity of this culinary innovation. Modern day visitors to the store, however, can still enjoy the by-product of her untimely demise, even if most opt to have their "pie" topped with grated cheese rather than industrial aggregate.

The ongoing popularity of this delicacy can be traced to the "medium-density fibreboard" texture of the chips which ensures that they are rendered soft rather than soggy by the smooth, almost gravy-like chilli.
Also people really like crisps and cheese.