WALK-AROUND NACHOS

By curly

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 large sweet onion, chopped
• 3 garlic cloves, minced
• 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 to 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 18 packages (1 ounce each) nacho-flavored tortilla chips
• Optional toppings: shredded cheddar cheese, sour cream, chopped tomatoes and pickled jalapeno slices

Details

Servings 18
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.

Transfer beef mixture to a 5-qt. slow cooker. Drain one can tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend. Mash beans to desired consistency.

Just before serving, cut open tortilla chip bags. Divide chili among bags; add toppings as desired.

Freeze option: Freeze cooled chili in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Yield: 18 servings.