My slow cooker chili makes an awesome filling for a hand-held bag of walk-around nachos. Cut the bag lengthwise to make it easier to load up your fork.
—MALLORY LYNCH MADISON, WI
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 18 SERVINGS
1 pound lean ground beef (90% lean)
1 large sweet onion, chopped
3 garlic cloves, minced
2 cans (14 1 /2 ounces each) diced tomatoes with mild green chilies
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15 ounces each) black beans, rinsed and drained
2 to 3 tablespoons chili powder
2 teaspoons ground cumin
1 /2 teaspoon salt
18 packages (1 ounce each) nacho-flavored tortilla chips
Optional toppings: shredded cheddar cheese, sour cream, chopped tomatoes and pickled jalapeno slices
1. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
2. Transfer beef mixture to a 5-qt. slow cooker. Drain one can tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend. Mash beans to desired consistency.
3. Just before serving, cut open tortilla chip bags. Divide chili among bags; add toppings as desired.
FREEZE OPTION Freeze cooled chili in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
PER SERVING 1 nacho bag ( calculated without optional toppings ) : 282 cal., 10g fat ( 2g sat. fat ) , 16mg chol., 482mg sod., 36g carb. ( 5g sugars, 6g fiber ) , 12g pro.