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."
VERIFIED BY Taste of Home Test Kitchen
- 2 pounds ground beef
- 1 small onions, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) tomatoes with liquid, cut up
- 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
- In a large saucepan or Dutch oven over medium heat, brown meat; drain. Add onion and garlic; cook and stir for 5 minutes. Add the next eight ingredients and mix well; 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 and top with cheese. Yield: 16 servings.
Originally published as Walk-Along Chili in Country Woman September/October 1995, p11
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Reviewed Jul. 23, 2013
"This has always been a hit at Fairs growing up"