Brown the ground beef and drain the fat.

Add tomato sauce, onion, garlic, chili powder, cumin, paprika and cayenne pepper and simmer for an hour.

Spoon chili into a silicone ice cube tray and freeze for an hour or until frozen through.

Set up a dredging station with three bowls — flour in the first one, milk and eggs in the second one and crushed Fritos in the third one.

Remove chili cubes from the ice cube tray and coat each chili cube in flour, submerge in egg wash and cover in crushed Fritos. Repeat this step a second time if necessary and freeze for at least an hour.

Heat oil in deep fryer or heavy skillet to 375°F and fry chili cubes for 6 minutes or until cooked through.

Drain on paper towels and serve with your choice of toppings.