Description
Want a bold, crowd-pleasing dish that’s perfect for parties or game-day snacking? Deluxe Walking Nachos are the ultimate recipe! This slow-cooker dish features a hearty beef and bean chili, spiced with chili powder and cumin, served right in single-serve bags of nacho-flavored tortilla chips.
Ingredients
Scale
- For the Chili:
- 1 pound lean ground beef (90% lean)
- 1 large sweet onion, chopped
- 3 garlic cloves, minced
- 2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, divided
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2 to 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- For Assembly and Toppings:
- 18 packages (1 ounce each) nacho-flavored tortilla chips (e.g., Doritos)
- Optional: Shredded cheddar cheese, sour cream, chopped tomatoes, pickled jalapeño slices
Why These Ingredients Matter
- Ground Beef: Lean beef provides protein and savory flavor without excess fat.
- Sweet Onion: Adds sweetness and depth to the chili.
- Garlic: Brings aromatic, savory warmth.
- Diced Tomatoes with Green Chiles: Contribute tangy, mildly spicy flavor (e.g., Rotel).
- Pinto and Black Beans: Add heartiness, fiber, and creamy texture.
- Chili Powder and Cumin: Deliver bold, smoky, and earthy Tex-Mex taste.
- Salt: Enhances all flavors.
- Nacho Tortilla Chips: Crunchy, cheesy base for the chili, served in portable bags.
- Toppings: Cheese melts into gooey goodness, sour cream adds creaminess, tomatoes bring freshness, and jalapeños offer heat.
Substitutions and Variations
- Beef: Swap with ground turkey, chicken, or plant-based meat crumbles for vegetarian.
- Onion: Use yellow onion or 1 teaspoon onion powder.
- Garlic: Replace with 3/4 teaspoon garlic powder.
- Tomatoes: Use regular diced tomatoes plus 1/4 cup diced green chiles or salsa.
- Beans: Substitute with kidney beans, great northern beans, or one type of bean.
- Chili Powder: Adjust to 1 tablespoon for less heat or add 1/4 teaspoon cayenne for more spice.
- Chips: Use plain tortilla chips, Fritos, or gluten-free chips.
- Toppings: Add guacamole, diced avocado, green onions, or hot sauce.
- Gluten-Free: Check chips, tomatoes, and chili powder for additives; recipe is naturally gluten-free otherwise.
- Lower Fat: Use 93% lean beef, skip cheese, or use Greek yogurt instead of sour cream.
- Spicy Kick: Use hot diced tomatoes with chiles or add 1 fresh chopped jalapeño to the chili.
Instructions
Step 1: Prep Your Ingredients
- Chop 1 large sweet onion.
- Mince 3 garlic cloves.
- Open 2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles; drain one can and reserve the other undrained.
- Rinse and drain 2 cans (15 ounces each) pinto beans and 2 cans (15 ounces each) black beans.
- Measure 2 to 3 tablespoons chili powder, 2 teaspoons ground cumin, and 1/2 teaspoon salt.
- Prepare 18 packages (1 ounce each) nacho-flavored tortilla chips.
- Set out optional toppings: shredded cheddar cheese, sour cream, chopped tomatoes, and pickled jalapeño slices.
Tip: Prep toppings while the chili cooks to save time.
Step 2: Cook the Beef Mixture
- Cook Beef and Veggies: In a large skillet over medium heat, cook 1 pound lean ground beef, chopped onion, and minced garlic until the beef is no longer pink, about 6-8 minutes, breaking it into crumbles. Drain excess fat.
Tip: Use a wooden spoon to break up beef evenly; draining fat keeps the chili from being greasy.
Step 3: Assemble in Slow Cooker
- Transfer to Slow Cooker: Move the beef mixture to a 5-quart slow cooker.
- Add Tomatoes: Add the drained can of diced tomatoes and the undrained can of diced tomatoes with green chiles.
- Add Beans and Spices: Stir in pinto beans, black beans, chili powder, cumin, and salt until well combined.
Tip: Stir gently to avoid mashing beans; the mixture will look chunky but will thicken during cooking.
Step 4: Cook
- Cook on Low: Cover and cook on Low for 6-8 hours, until flavors meld and chili thickens.
- Mash Beans: Before serving, mash beans slightly with a potato masher or spoon to reach desired consistency (creamy or chunky).
Tip: Check at 6 hours; stir halfway through to ensure even cooking. Longer cooking deepens flavors.
Step 5: Assemble and Serve
- Prep Chip Bags: Just before serving, cut open the top or side of each nacho-flavored tortilla chip bag to create a wide opening.
- Add Chili: Spoon about 1/2 cup of hot chili into each chip bag, directly over the chips.
- Add Toppings: Sprinkle with shredded cheddar cheese, add a dollop of sour cream, and top with chopped tomatoes and pickled jalapeño slices, as desired.
- Serve: Hand out bags with spoons or forks for easy eating, along with extra napkins.
Tip: Serve immediately to keep chips crunchy; set up a topping bar for guests to customize their nachos.