In a pot over medium heat, brown 1 pound ground meat until cooked through. Crumble while you brown to get chunks of cooked meat.

Once cooked through, add 1 diced onion. Cook about 2-3 minutes then add 3 minced pods of garlic and stir in until fragrant, about 30 seconds.

Next, add 10 ounces Rotel, 12 ounces tomato sauce, ½ teaspoon salt, 2 Tablespoons chili powder, 1 Tablespoon cumin, and 1 teaspoon oregano to the meat. Stir until combined then reduce the heat to low, cover, and cook for about 15 minutes.

After 15 minutes, add 14 ounces pinto and 14 ounces kidney beans to the chili and stir to combine. Cover and cook on low for 15 minutes.

Mix ½ cup water and ¼ cup cornmeal together then add to the chili, stir and simmer an additional 10 minutes.

When you are ready to serve, fill a bowl with about 1/4 cup of Fritos then top with the chili and garnish with any toppings you like!