Walk-Along Chili Recipe

Walk-Along Chili Recipe photo by Taste of Home

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Satisfying young ones' after-school appetites is a cinch with this recipe from Joyce vonStempa of Jeffersontown, Kentucky. "Not only is it filling, serving it in a chip bag makes it fun," she relates. "Plus, you can use the leftover chili for a meal later in the week."

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Walk-Along Chili Recipe

Prep: 15 min. Cook: 1 hour

Yield: 16 Servings

15 60 75

Ingredients

2 pounds ground beef
1 small onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 to 3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon dried oregano
1-1/2 teaspoons salt
1 teaspoon ground cumin
16 bags (1-1/4 ounces each) corn chips
Shredded cheddar cheese

Directions

In a large saucepan or Dutch oven brown meat over medium heat until no longer pink; drain. Add onion and garlic; cook and stir for 5 minutes. Stir in the next eight ingredients. Bring to a boil. Cover and simmer for 1 hour.
To serve, split open bags of chips at the back seam or cut an "x" in the bag; add 1/2 cup of chili to each. Sprinkle with cheese. Yield: 16 servings.

Editor's Note: For a faster snack, heat canned chili and spoon into bags of chips, omitting the first 11 ingredients.

Nutritional Facts 1 serving (1 cup) equals 132 calories, 6 g fat (2 g saturated fat), 28 mg cholesterol, 414 mg sodium, 8 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Walk-Along Chili in Country Woman September/October 1995, p11