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Chili you can put in a bag and walk about eating at Games and other outdoor activites
SERVES 16
2 lbs ground beef
1 small onion, chopped
2 garlic cloves, fine chopped
3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon dried oregano leaves
1 1/2 teaspoons salt
1 teaspoon ground cumin
28 ounces whole tomatoes, undrained
8 ounces tomato sauce
6 ounces tomato paste
16 (1 1/2 ounce) bags corn chips
cheddar cheese, shredded
onions, chopped
green peppers, diced
1. In a 5-quarts kettle or Dutch oven, cook ground beef until well browned.
2. Add onion and garlic; cook 2 minutes. Stir in chili powder, paprika, oregano, salt, and cumin; cook 1 minute.
3. Stir in tomatoes and their liquid, tomato sauce, and tomato paste.
4. Stir to break up tomatoes into bits.
5. Heat mixture to boiling over high heat.
6. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
7. If necessary, skim off and discard fat.
8. (For best flavor, make chili ahead and refrigerate overnight. Reheat chili and spoon into thermos container if transporting
to a picnic.).
9. To serve, split open a bag of corn chips along one long side.
10. Add 1/2 cup chili, then top with cheese, onions, and peppers.
11. Spooning this spicy chili into bags of corn chips is a fun way to serve it, and allows you to eat it while walking
around at football games or picnics.
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