Description

This is a great recipe for fall and winter. It can be made on the stove top, or even your slow-cooker. If you are tailgaiting or at outdoor sporting events, it can be served in little individual sized Frito bags if you are careful how you open the bags. T

Ingredients

• 2 lb. lean ground beef or ground chuck
• 3 cloves garlic, minced
• 1-1 14 oz. can tomato sauce
• 1-10 oz. can Ro-tel diced tomatoes with chilies
• 1/2 t. salt
• 1 t. ground oregano
• 1 T. ground cumin
• 2 T. chili powder, or to taste
• 1-14 oz. can kidney beans, drained, rinsed
• 1-14 oz. can pinto beans, drained, rinsed
• 1/4 c. corn flour or corn meal
• 1/2 c. warm water
• Fritos
• sharp cheddar cheese, grated
• red onion

Steps

1. Brown ground meat with garlic in a pan over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover, reduce heat to low. Simmer for 30 minutes.
2. Add beans. Stir well, then cover and simmer 20 minutes.
3. Mix corn meal with water, then add to the chili. Stir to combine and simmer 10 to 15 minutes. Set aside.