Chili and chips in a bag

Lynnda Cloutier


This is sort of on the line of a walking taco, only with chili.Source: Unknown

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5 pounds ground chuck
3 1/2 cups water
two cans crushed tomatoes, 28 ounces each
one can tomato paste, 12 ounces
five packages chili seasoning mix, 1.75 ounces each
1 teaspoon sugar
1/2 teaspoons salt
24 bags corn chips such as fritos corn chips
shredded cheddar cheese, sour cream, chopped green onions for topping

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef