Early morning soccer games, late afternoon tailgates, crisp evening bonfires, trick or treating. These walking chili bowls feed a crowd with bold fall flavors.
1 lb ground pork
1 can of chili beans
28 ounce can crushed tomatoes
1 small onion, diced
1 ½ cup pumpkin purée
About 2 tablespoons of your favorite chili seasoning (or recipe below)
Salt to taste
Toppings: cilantro, green onions, sour cream, hot sauce, shredded cheddar cheese
Chili Seasoning:
1 tbsp mild ancho chili powder
2 tsp salt
2 tsp ground cumin
1 tsp garlic powder
1 tsp smoked paprika
2 tsp ground coriander
Place all ingredients but the toppings into your crockpot. Stir well and cover. Cook on high for 4 to 6 hours until cooked. Double up a heavy-duty brown paper lunch bag and cut the top down so the bag acts like a bowl. Pour corn chips into the bag. Spoon chili over the corn chips, then place toppings over the chili.
