Walk-Along Chili Recipe

5 1 1
Walk-Along Chili Recipe
Walk-Along Chili Recipe photo by Taste of Home
Publisher Photo

Walk-Along Chili Recipe

Read Reviews
5 1 1
Publisher Photo
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."
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour

Ingredients

  • 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

Directions

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.
Editor's Note: For a faster snack, heat canned chili and spoon into bags of chips, omitting the first 11 ingredients.
Originally published as Walk-Along Chili in Country Woman September/October 1995, p11

Nutritional Facts

1 cup: 132 calories, 6g fat (2g saturated fat), 28mg cholesterol, 414mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 11g protein.

  • 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
  1. 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.
Editor's Note: For a faster snack, heat canned chili and spoon into bags of chips, omitting the first 11 ingredients.
Originally published as Walk-Along Chili in Country Woman September/October 1995, p11

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWalk-Along Chili

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
DaveSS User ID: 7179487 13496
Reviewed Jul. 23, 2013

"This has always been a hit at Fairs growing up"

Loading Image