This slow-cooked potluck chili makes an awesome filling for a handheld bag of walk-around nachos. Cut the bag longways to make it easier to load up your fork. -Mallory Lynch, Madison, Wisconsin
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- 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.
- Originally published as Deluxe Walking Nachos in Simple & Delicious
- February/March 2015
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