Deluxe Walking Nachos

• 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
• 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
• 18 packages (1 ounce each) nacho-flavored tortilla chips
• Optional toppings: Shredded cheddar cheese, sour cream, chopped tomatoes and pickled jalapeno slices

1. 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.
2. 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 tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend. Mash beans to desired consistency.
3. Just before serving, cut open tortilla chip bags. Divide chili among bags; add toppings as desired.
4. Freeze cooled chili in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

ground beef, sweet onion, garlic, tomatoes, pinto beans, black beans, chili powder, ground cumin, salt, tortilla chips, toppings

Taken from www.tasteofhome.com/recipes/deluxe-walking-nachos/ (may not work)