Sunday, June 13, 2010

Walk Aong Chili

Walk Aong Chili
Taste of Home magazine

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 cheese

In a large saucepan or Dutch oven, cook beef 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 aboil. 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.

Yield: 16 servings

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