Deborah Raney's Texas Straw Hats

Deb is from Kansas but claims roots in Texas. About this recipe, she says, "It’s something we’ve eaten in my family for probably 35 years. It’s easy to make for a big crowd and people can add or subtract toppings as they wish."

1 lb. ground beef, browned and drained
3 cans chili beans
season to taste with red chili powder, garlic salt, salt, pepper
2 cans Mexican style stewed tomatoes

Put all the above in crock pot and heat several hours on low.

To serve, crush handfuls of Doritos or other tortilla-style chips on individual plates, pour chili mixture over chips, top with shredded cheddar cheese, chopped fresh tomatoes, chopped green onions and sour cream.