Quick Beef Chili - With Fritos

This is my go-to, 30 minute, one pot chili. And in my opinion, the only way to serve it is with Fritos Scoops (I don't even bother to use a spoon - scoops do the job just as well!). It is a quick and hearty dinner that primarily uses pantry items. While you can eat it in 30 minutes, you can also let it simmer on the stove for over an hour if you want to make it a bit ahead - the flavors will only improve with time.

What sets this chili apart is my special spice blend - once you try it, there's no turning back. Ditch the store bought chili seasoning that has ingredients you can't pronounce! It results in a chili that has a nice kick to it, but isn't aggressively spicy.

This chili keeps in the fridge for 5 days, and can be frozen for 3 months - so make a double batch and give yourself the gift of an already made dinner or lunch in the future when you're feeling too lazy to cook. I like to freeze any leftovers in separate containers so you can easily defrost just the serving size you want.

You can sub in ground turkey, cooked and shredded chicken, or add quinoa and an extra can of beans to make it vegetarian. If you're going the vegetarian route and not browning meat, saute the garlic and onions in a little olive oil with the same spice blend before adding your protein of choice.

Serves 8-10.