Best Chili Corn Chips Recipes

SLOW-COOKER BARBECUE CHILI WITH CORN CHIPS

Steps:

• Toss the beef with the chile powder, brown sugar, paprika, cumin, 1/2 teaspoon salt and a few grinds of pepper in a 6- to 7-quart slow cooker. Whisk the chili sauce with 1 tablespoon vinegar, the mustard and Worcestershire sauce; add to the slow cooker along with the beans. Cover and cook on low until the beef is tender, 7 to 8 hours.
• Uncover and stir to combine; let sit, uncovered, 10 minutes. Stir in the remaining 1 teaspoon vinegar. Serve with corn chips and desired toppings.

CHILI CORN CHIPS

Steps:

• Preheat oven to 400 degrees F.
• In cup, mix cumin, chili powder, and salt.
• Spray 1 side of each tortilla with cooking spray, sprinkle with chili powder mixture.
• Cut each tortilla into 8 wedges and place on ungreased large non-stick cookie sheet.
• Bake tortillas 8 to 10 minutes until crisp, cool on wire rack.
• If not serving right away, store in tightly covered container.
• Serve with"Fresh and Chunky Salsa" (You'll find the recipe under"Low sodium, low cholesterol dips" on this web site).

LOW-FAT CHILI CORN CHIPS

Steps:

• Preheat oven to 375°F. Lightly brush tortillas with canola oil. Stack tortillas and cut into 6 wedges. Spread wedges in single layer on baking sheet. Sprinkle chips with salt, cumin, and chili powder. Bake until crisp, about 12 minutes.

#KIPHOTOCONTEST - CHILI-CORN CHIPS PIE RECIPE - (4.4/5)

Steps:

• 1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 5 minutes, stirring to crumble. Remove beef; drain. Wipe pan clean with paper towels. Add onion to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in beef, cumin, pepper, and salt. 2. Stir in tomato paste; cook 1 minute, stirring occasionally. Add broth, 1/3 cup water, and tomatoes; bring to a boil. Reduce heat to medium, and simmer 15 minutes or until slightly thick, stirring occasionally. Remove from heat. 3. Place 1 ounce chips in each of 4 bowls, and top each serving with about 2/3 cup beef mixture, 2 tablespoons cheese, and 1 tablespoon sour cream. Sprinkle each serving with 2 tablespoons green onions.