Walking nachos are a portable potluck chili served directly in bags of tortilla chips, eliminating the need for a bowl or plate. The slow-cooked chili infuses beans and seasoned ground beef over 6–8 hours, then is ladled into chip bags and topped as desired.
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In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain.
Transfer beef mixture to a 5-qt. slow cooker. Drain 1 can tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining can of tomatoes, undrained. Cook, covered, on low 6-8 hours to allow flavors to blend. Mash beans to desired consistency.
Just before serving, cut open tortilla chip bags. Divide chili among bags; add toppings as desired.
Store cooled chili in an airtight container in the refrigerator for up to 3 days. Reheat on low in the slow cooker or gently on the stovetop before filling bags.
5-quart slow cooker · Large skillet
Cut the bag lengthwise before filling. This creates a stable opening for spooning in chili and toppings, and makes it easier to load your fork directly from the bag.
Yes. Cook the chili fully on low for 6–8 hours, cool, refrigerate in an airtight container for up to 3 days, then reheat gently on the stovetop or in the slow cooker before filling bags.
Kidney beans or black beans work well. Use the same total amount (two 15-ounce cans) and rinse and drain them before adding to the slow cooker.
Divide the finished chili evenly among 18 bags (about ½ cup per bag). The exact amount depends on desired consistency and how much the beans are mashed.
Mash to your preference. Breaking down some beans thickens the chili and helps it cling to chips; leaving some whole adds texture.
