We joke with friends that all of Rachael Ray’s recipes have Fritos or Cool-Whip in them — even though I have cooked a bunch and none of them have. But when I spotted this recipe in the March issue of her magazine that did I had to give it a try. At first I had planned on substituting corn tortilla chips for the Fritos, but Chad wisely talked me out that. The chili was simple enough: Brown some ground beef in a Dutch oven, then add in onion, garlic, chili powder and cumin. After that simmers for a few minutes, stir in black and pinto beans, and a can of tomatoes. Cook for about 15 minutes. Then top with shredded cheese and cilantro and serve over — you guessed it — a bed of Fritos in a bowl. We also added in some corn — this is definitely a recipe you can adapt as you like. Just don’t forget those magical corn chips — they really did make it extra “delish”. Click here to see full recipe. — Angela M.