WALK-ALONG CHILI

Walk-Along Chili image

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."

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 16 servings.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 132 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 414mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.