Deluxe Walking Nachos (Easy Slow Cooker Chili!)

Introduction & Inspiration

Get ready for the ultimate in fun, portable, and incredibly satisfying party food (or an super easy weeknight dinner!): Deluxe Walking Nachos! This recipe takes the beloved concept of a “walking taco” or “Frito pie in a bag” and elevates it with a hearty, flavorful homemade chili, all made with the wonderful ease of your slow cooker. Imagine savory ground beef and tender beans simmered with onions, garlic, diced tomatoes with green chilies, and classic chili seasonings, then ladled warm directly into individual bags of crunchy nacho-flavored tortilla chips. Topped with cheese, sour cream, and more, it’s a customizable delight!

My inspiration for this recipe comes from wanting to create a super fun, fuss-free meal that’s perfect for casual gatherings, tailgates, or even just a playful family dinner. The slow cooker does all the work of developing those rich chili flavors, and serving it in chip bags means minimal cleanup and maximum interactive fun.

These Deluxe Walking Nachos are guaranteed to be a huge hit. They’re hearty, packed with flavor, and everyone loves building their own perfect bag! It is a perfect recipe for easy entertaining.

Nostalgic Appeal / Comfort Factor

Walking tacos or Frito pies served in a chip bag are pure nostalgic fun for so many people. They evoke memories of school carnivals, sporting events, community fundraisers, and simple, unpretentious good times. Chili itself is a cornerstone of American comfort food, warm, hearty, and satisfying. Nachos, in any form, are a beloved cheesy, crunchy indulgence.

This recipe beautifully combines these nostalgic and comforting elements. You get the deep, savory satisfaction of a homemade chili, the fun crunch of nacho chips, and the joy of piling on your favorite toppings, all in that iconic, convenient chip bag. It’s playful comfort food at its best.

It’s a dish that brings back happy memories while creating new ones, perfect for casual, shared enjoyment. A perfect comfort food meal.

Homemade Focus (Slow Cooker Chili)

While this recipe cleverly utilizes the convenience of individual bags of nacho-flavored tortilla chips as the serving vessel, the heart of the dish – the robust beef and bean chili – is made entirely from scratch using your slow cooker. You’re browning fresh ground beef with onion and garlic, then combining it with canned beans, tomatoes, and a blend of classic chili spices to simmer slowly and develop deep, melded flavors.

The homemade focus shines in the preparation of this flavorful chili. You control the quality of the ground beef, the freshness of the aromatics, and the balance of seasonings. The slow cooking process ensures the beef is tender and the chili is rich and satisfying, far superior to simply using canned chili.

It’s about creating a delicious, homemade chili base that transforms a simple bag of chips into an exciting and hearty meal. The homemade chili is incredible.

Flavor Goal

The primary flavor goal is a harmonious blend of savory, well-spiced beef and bean chili, complemented by the salty crunch of nacho-flavored tortilla chips, and enhanced by cool, creamy, or fresh optional toppings.

The chili itself should be rich and flavorful, with tender ground beef, soft pinto and black beans, chunks of tomato, and a balanced kick from chili powder, cumin, and mild green chilies. The texture can be adjusted by mashing some beans for creaminess. The nacho chips provide a crucial salty, cheesy crunch. Optional toppings like shredded cheese, sour cream, fresh tomatoes, and jalapeños add layers of creamy, tangy, fresh, and spicy notes.

The overall experience should be a fun, customizable, multi-textured explosion of savory chili, crunchy chips, and fresh toppings in every bite. A perfect balance between flavour and texture.

Ingredient Insights

• Lean Ground Beef (90% lean): The savory protein base for the chili. Browning it with onion and garlic first develops flavor. Draining excess fat is important.
• Sweet Onion (Chopped) & Garlic (Minced): Essential aromatics for the chili base.
• Canned Diced Tomatoes with Mild Green Chiles: Provides tomato flavor, acidity, moisture, and a gentle zest from the green chilies (like Ro*Tel brand). One can is drained (discarding that liquid), the other is added undrained.
• Canned Pinto Beans & Canned Black Beans (Rinsed and Drained): Add heartiness, fiber, and classic chili texture. Rinsing and draining removes excess sodium and starchy canning liquid.
• Chili Powder & Ground Cumin: The primary spices for classic chili flavor.
• Salt: To season the chili. Adjust based on other salty ingredients like chips and seasoning mixes.
• Nacho-Flavored Tortilla Chips (Individual 1-ounce packages): The edible “bowl” and crunchy base. Using individual bags is key to the “walking nacho” concept.
• Optional Toppings (Shredded Cheddar Cheese, Sour Cream, Chopped Tomatoes, Pickled Jalapeño Slices): Allow for customization and add classic nacho/chili flavors and textures.

Essential Equipment

• Large Skillet: For browning the ground beef, onion, and garlic.
• 5-quart Slow Cooker (Crockpot): The main cooking vessel for the chili.
• Knife & Cutting Board: For chopping onion, mincing garlic, preparing toppings.
• Can Opener:
• Measuring Spoons:
• Spatula or Large Spoon: For breaking up beef and stirring chili.
• Potato Masher (Optional): For mashing beans to thicken chili.
• Scissors (Optional): For neatly cutting open chip bags.

Ingredients

(Original recipe yields 18 servings – one per chip bag)

Slow Cooker Chili:

• ▢ 1 pound lean ground beef (90% lean)
• ▢ 1 large sweet onion, chopped
• ▢ 3 garlic cloves, minced
• ▢ 1 can (14.5 ounces) diced tomatoes with mild green chiles, drained (liquid discarded)
• ▢ 1 can (14.5 ounces) diced tomatoes with mild green chiles, undrained
• ▢ 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 (adjust to taste)
• ▢ 2 teaspoons ground cumin
• ▢ 1/2 teaspoon salt (or to taste)

For Serving/Assembly:

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

Step-by-Step Instructions

1. Brown Beef and Aromatics:

• In a large skillet, cook the ground beef, chopped sweet onion, and minced garlic over medium heat.
• Cook, breaking up the beef into crumbles with a spoon or spatula, for 6-8 minutes, or until the beef is no longer pink and the onion is softened.
• Drain off any excess fat from the skillet thoroughly.

2. Combine Ingredients in Slow Cooker:

• Transfer the cooked beef, onion, and garlic mixture to a 5-quart slow cooker.
• Add the drained can of diced tomatoes with mild green chiles to the slow cooker.
• Stir in the rinsed and drained pinto beans and the rinsed and drained black beans.
• Add the chili powder, ground cumin, and salt.
• Finally, add the remaining undrained can of diced tomatoes with mild green chiles.
• Stir all the ingredients together well to ensure everything is evenly combined.

3. Slow Cook the Chili:

• Cover the slow cooker securely with its lid.
• Cook on the LOW setting for 6-8 hours, or until the flavors have blended beautifully and the chili is heated through.
• Optional Thickening: If you prefer a thicker chili, about 30 minutes before serving, you can use a potato masher to gently mash some of the beans directly in the slow cooker against the side of the pot. This releases their starch and helps thicken the chili. Stir well.

4. Assemble the Walking Nachos:

• Just before serving, prepare your chip bags and toppings.
• Carefully cut open the top or side of each individual (1-ounce) package of nacho-flavored tortilla chips to create a wider opening, forming a “bowl.” You can also gently crush the chips inside the bag slightly if desired.
• Divide the hot slow-cooked chili mixture evenly among the open chip bags, spooning it right on top of the chips.

5. Add Toppings and Serve:

• Top the chili in each bag with your desired optional toppings, such as shredded cheddar cheese, a dollop of sour cream, chopped fresh tomatoes, and pickled jalapeno slices.
• Serve the Deluxe Walking Nachos immediately with a fork or spoon for eating right out of the bag! Enjoy the fun and flavor!

Troubleshooting

• Chili Too Watery: Vegetables (especially tomatoes) and beef can release a lot of liquid. If very watery after 6-8 hours, remove the lid and cook on HIGH for the last 30-60 minutes to allow some liquid to evaporate. Mashing some beans also helps thicken. Ensure one can of tomatoes was drained.
• Chili Too Thick: Less common, but if it becomes too thick, stir in a splash of hot beef broth or water until it reaches your desired consistency.
• Flavor Bland: Needs more seasoning! Taste and adjust with more salt, chili powder, or cumin towards the end of cooking. The flavor also depends on the salsa/tomatoes with green chilies used.
• Chips Getting Soggy Too Fast: This is inherent to walking tacos/nachos! It’s part of the experience. Serve immediately after adding chili. Using thicker cut chips can help slightly.

Tips and Variations

• Drain Beef Well: Crucial for preventing greasy chili.
• Bean Mashing: Gently mashing some of the beans against the side of the slow cooker not only thickens the chili but also adds to its creamy texture.
• Chip Bag Prep: Use scissors to cut the bags open neatly along one side for easier access.
• Meat Variations: Substitute ground turkey or ground chicken for a leaner option. Cooked, shredded beef or pork would also be delicious.
• Bean Variety: Use all pinto, all black, or add kidney beans or chili beans.
• Spice it Up: Add a pinch of cayenne pepper, some diced fresh jalapeños (sautéed with beef/onion), or use a spicier chili powder or canned tomatoes with hot green chilies.
• Add More Veggies: Sauté chopped bell peppers or corn along with the onion and beef.
• Cheese in Chili: Stir some shredded cheese directly into the hot chili before serving for extra gooeyness.

Serving and Pairing Suggestions

• Serve Immediately in Chip Bags: The authentic and fun way! Provide forks or spoons.
• Perfect Party Food: Ideal for casual gatherings, tailgates, kids’ parties, or potlucks where individual, customizable servings are great.
• Toppings Bar: Set out the slow cooker of chili, the chip bags, and a wide array of toppings so guests can build their own Deluxe Walking Nachos.
• Napkins Essential!: They are delightfully messy.

Nutritional Information

(Note: Estimated, per serving, assuming 18 servings (1 chip bag + chili/toppings). Highly variable based on specific chip brand (sodium/fat), amount of chili and toppings per bag.)

• Calories: 250-400+ per bag
• Fat: 12-20g+
• Saturated Fat: 4-8g+
• Cholesterol: 25-40mg+
• Sodium: 600-900mg+ (Chips, chili seasoning, canned goods can be high)
• Total Carbohydrates: 25-35g+
• Dietary Fiber: 4-7g+
• Sugars: 2-5g+
• Protein: 10-15g+

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Recipe Summary and Q&A

Summary: These Deluxe Walking Nachos feature a hearty chili made by browning lean ground beef with chopped onion and garlic, then transferring it to a slow cooker. Canned diced tomatoes with mild green chiles (one drained, one undrained), rinsed pinto and black beans, chili powder, cumin, and salt are added. The chili is slow-cooked on LOW for 6-8 hours, with an option to mash some beans for desired consistency. Just before serving, individual bags of nacho-flavored tortilla chips are cut open, filled with the hot chili, and then topped with optional shredded cheddar cheese, sour cream, chopped tomatoes, and pickled jalapeno slices.

Q&A:

• Q: Why drain one can of diced tomatoes with green chilies but not the other?
  • A: Draining one can helps control the overall liquid content of the chili, preventing it from becoming too soupy, while using the second can undrained ensures there’s enough moisture and tomato flavor from the juices to cook everything nicely in the slow cooker.
• Q: Can I use a different type of chip besides nacho-flavored tortilla chips?
  • A: Yes! Classic Fritos corn chips are traditional for “Frito Pies.” Regular tortilla chips (plain or other flavors) would also work. The key is a sturdy chip that can hold up to the warm chili.
• Q: Can I make the chili ahead of time?
  • A: Absolutely! Chili is a fantastic make-ahead dish. Prepare it completely, cool it, and store it covered in the refrigerator for up to 3-4 days, or freeze it for longer storage. Reheat thoroughly on the stovetop or back in the slow cooker before assembling the Walking Nachos.
• Q: How do I best serve these for a large party to keep the chili warm and chips from getting soggy?
  • A: Keep the hot chili in the slow cooker on the WARM setting. Set up a “Walking Nacho Bar” where guests can grab a chip bag, ladle in their own chili, and then add their desired toppings. This ensures everyone gets warm chili and crispy chips.