- 2 pounds ground beef (lean ground beef is my personal choice)
- 2 garlic cloves, chopped
- 1 (8-ounce) can tomato sauce
- 1 teaspoon ground oregano
- 1 Tablespoon ground cumin
- 1/4 teaspoon cayenne pepper
- 2 Tablespoons chili powder
- 1 teaspoon salt
- 1/4 cup masa (a corn flour often found in the ethnic foods section of your grocery store)
- 1/2 cup water
- 1 can diced tomatoes, drained
- Optional add-ins: Can of drained pinto beans, Can of drained kidney beans, Jalapeno seeded and diced
- Shredded cheddar cheese
- Chopped onion
- Place ground beef and garlic in a large pot. Cook the beef until browned over medium-high heat and drain off the fat.
- Pour in the tomato sauce followed by the oregano, cumin, cayenne pepper, chili powder, and salt.
- Stir until well combined. Cover and reduce heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes dry, don't hesitate to add in 1/2 cup of water as needed.
- After an hour of simmering, place your masa in a small bowl and add 1/2 cup of water. Stir together with a fork. It will resemble a paste.
- Dump the masa mixture into the chili and stir together. Add the diced tomatoes and simmer for an additional 10 minutes.
- Pile Fritos in a bowl. Top with chili, shredded cheddar and chopped onion and enjoy!
Original Recipe from Pioneer Woman Cooks cookbook.
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