Ingredients
1 pound lean ground beef (90% lean)1 large sweet onion, chopped3 garlic cloves, minced2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, divided2 cans (15 ounces each) pinto beans, rinsed and drained2 cans (15 ounces each) black beans, rinsed and drained2 to 3 tablespoons chili powder2 teaspoons ground cumin1/2 teaspoon salt18 packages (1 ounce each) nacho-flavored tortilla chipsOptional toppings: Shredded cheddar cheese, sour cream, chopped tomatoes and pickled jalapeno slices
Preparation
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.
