Chili And Chips In A Bag Food

FRITO PIE IN A BAG

Steps:

• Bring a small saucepan of water to a boil. Add dried chili peppers and remove from heat. Let sit 30 minutes. Place the peppers and 1/4 cup of the soaking water in a blender or small food processor. Blend until smooth. Set aside.
• Cook and crumble ground beef in a large nonstick skillet. When browned, remove it to a plate and set aside.
• Add bacon, onion, green pepper, and celery to the now empty skillet. Cook until the veggies are soft, about 5 minutes.
• Return ground beef to skillet. Add tomatoes sauce, diced tomatoes. chipotle chili, chili powder, cumin, garlic powder, Worcestershire sauce, beef base and pureed ancho peppers.
• Mix well and simmer for 15 to 20 minutes, adding a little water if it gets too thick.Season to taste with salt and pepper.
• Cut a slit in each bag of Fritos. Lade chili on top of chips. Top with cheese and jalapeno peppers.

CHILI AND CHIPS IN A BAG

Steps:

• in a large Dutch oven, cook ground Chuck over medium-high heat for 15 minutes, or until browned and crumbly. Drain well. Return to pan. Add water, tomatoes, tomato paste, chili seasoning, sugar, and salt, stirring to mix.
• Bring to a simmer over medium heat. Reduce heat to medium low and cook, covered, for 30 minutes, stirring occasionally. Using kitchen shears, cut chip bags open along one side. Spoon chili mixture over chips. Serve with desired toppings. Serve at once. Makes 24 servings.

PITA CHIP PIE IN A BAG

Steps:

• Cut a slit down the front of 6 snack-size bags of pita chips, then brown 1 pound ground beef or turkey and season with salt, pepper and dried oregano and pile the meat on top of the chips. Top with sliced cucumber, halved cherry tomatoes and kalamata olives, and crumbled feta. Whisk 1/2 cup hummus with 1/4 cup plain yogurt and 2 tablespoons water and drizzle on top.

TEX-MEX CORN CHIP CHILI

Steps:

• In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.
• Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.