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Walk-Along Chili

Total Time

Prep: 15 min. Cook: 1 hour


16 servings

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."


  • 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


  1. 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.
  2. 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

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

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