Walk Along Chili

(Contributed by Michelle Warren from Taste of Home)

2 lbs ground beef

1 small onion, chopped

2 garlic cloves, minced

1 can (28 oz.) diced tomatoes, un-drained

1 can (8 oz.) tomato sauce

1 can (6 oz.) tomato paste

2 to 3 tbs. chili powder (I used 2)

1 tbs. paprika

1 tbs. dried oregano

1 ½ tsp. sea salt

1 tsp. ground cumin

16 whole wheat tortillas

Shredded cheese

In a large saucepan or Dutch oven over medium heat, cook meat until no longer pink; drain.  Add onion and garlic; cook and stir for 5 minutes.  Add the next eight ingredients and mix well; bring to a boil.  Cover and simmer for 1 hour.

To serve, warm the tortillas and put the mixture down the middle, top with cheese, fold and eat. 

The recipe actually calls for corn chips of which my family really liked.  I had the whole wheat tortillas of which I really liked!

Use 16 bags (1 ¼ oz. each) corn chips – To serve, split open bags of chips at the back and scoop chili on top of chips. Top with shredded cheese.