Ingredients

• 2 lb. ground chuck
• 3 cloves garlic, minced (optional)
• 1 12- to 4-oz. can tomato sauce
• 1 10-oz. can Ro-tel diced tomatoes and chilies
• 1/2 tsp. salt
• 1 tsp. ground oregano
• 1 Tbsp. ground cumin
• 2 Tbsp. chili powder, plus more to taste
• 1 14-oz. can kidney beans, drained and rinsed
• 1 14-oz. can pinto beans, drained and rinsed
• 1/4 cup masa (corn flour) or regular corn meal
• 1/2 cup warm water
• Individual bags of Fritos
• Grated sharp cheddar cheese
• Diced red onion (optional)

Directions

Directions

• 1. In a pot, brown the ground chuck with the garlic over medium-high heat. Add the tomato sauce, Ro-tel, salt, oregano, cumin, and chili powder. Cover and reduce the heat to low. Simmer for 30 minutes.
  2. Add the beans; stir to combine. Cover and simmer for another 20 minutes. 
  3. Mix the masa with the warm water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes.
  4. To serve, slice the Frito bags open lengthwise. Pile in chili and cheese, and diced onion, if using. Serve immediately with plastic forks. A crowd-pleaser!