Ingredients
Scale
- 1 pound lean ground beef
- 1 large sweet onion, chopped
- 3 garlic cloves, minced
- 2 cans diced tomatoes with mild green chiles
- 2 cans pinto beans, rinsed and drained
- 2 cans black beans, rinsed and drained
- 2 to 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 18 packages nacho-flavored tortilla chips
- Optional toppings: Shredded cheddar cheese, sour cream, chopped tomatoes, pickled jalapeno slices
Instructions
- In a large skillet, cook the lean ground beef, chopped onion, and minced garlic over medium heat until the beef is no longer pink, about 6 to 8 minutes. Drain excess fat.
- Transfer the beef mixture to a 5-quart slow cooker. Add one can of diced tomatoes (drained) and the remaining can (not drained).
- Add the pinto beans, black beans, chili powder, ground cumin, and salt. Stir to mix well.
- Cover the slow cooker and cook on low for 6 to 8 hours.
- After cooking, mash the beans to your desired consistency if you like.
- Cut open the packages of nacho-flavored tortilla chips just before serving.
- Divide the chili mixture among the bags of chips and add optional toppings as desired.
Notes
Serve immediately while chips are crunchy. Consider keeping toppings and chips separate if storing leftovers.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Tex-Mex
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 45mg
Keywords: nachos, walking nachos, party snacks, Tex-Mex, easy recipes