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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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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. Ingredients:
2 pounds ground turkey or 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 |
Directions:
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. Yield: 16 servings.
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