Ingredients
- 2 pounds Ground Chuck
- 3 cloves Garlic clove, Minced (optional)
- 1 can (12-14 Oz. Size) Tomato Sauce
- 1 can (10 Ounce) Ro-tel (diced Tomato plants And Chilies)
- 1/2 teaspoon Salt
- 1 teaspoon Ground Oregano
- 1 Tablespoon Ground Cumin
- two tablespoons Chili Powder (more To Taste)
- 1 can (14-ounce) Kidney Beans, Drained And Rinsed
- 1 can (14-ounce) Pinto Beans, Drained And Rinsed
- 1/4 cup Masa (corn Flour) Or Regular Corn Meal
- 1/2 cup Tepid To Warm Water
- Individual Bags Of Fritos
- Grated Sharp Cheddar Cheese
- Diced Red Onion (Optional)
Preparation
Brown ground chuck with garlic clove inside a pot over medium-high temperature. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and lower heat to low. Simmer for half an hour.
Add drained and rinsed beans. Stir to mix, then cover and simmer for an additional twenty minutes.
Mix masa with water, then increase the chili. Stir to mix and simmer for any final ten to fifteen minutes. Put aside.
Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. An audience-pleaser!