in a large Dutch oven, cook ground Chuck over medium-high heat for 15 minutes, or until browned and crumbly. Drain well. Return to pan. Add water, tomatoes, tomato paste, chili seasoning, sugar, and salt, stirring to mix.
Bring to a simmer over medium heat. Reduce heat to medium low and cook, covered, for 30 minutes, stirring occasionally. Using kitchen shears, cut chip bags open along one side. Spoon chili mixture over chips. Serve with desired toppings. Serve at once. Makes 24 servings.