Great for football games or picnics.

2 lbs. ground beef
1 sm. onion, chopped
3 tbsp. chili powder
1 tbsp. paprika
1 tbsp. dried oregano leaves
1 1/2 tsp. salt
1 tsp. ground cumin
1 (28 oz.) can whole tomatoes, undrained
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
16 1/2 oz. bag corn chips
Shredded Cheddar cheese, chopped
Onions
Diced green peppers for toppings

In 5 quart saucepan or Dutch oven, cook ground beef until well browned. Add onion and cook 2 minutes. Stir in chili powder, paprika, oregano, salt and cumin; cook 1 minute. Stir in tomatoes and their liquid, tomato sauce and tomato paste. Stir to break up tomatoes into bits. Bring to boiling over high heat. Reduce heat to low, cover and simmer 1 hour, stirring occasionally. If necessary, skim off and discard fat.

To serve, split open a bag of corn chips along one long side. Add 1/2 cup chili, then top with cheese, onions and peppers. If "dining" at home, put chips in individual serving bowls; add meat sauce and toppings. For best flavor, make chili ahead and refrigerate overnight.