Walking tacos have dinner in the bag

Whenever I think of Super Bowl Sunday, I think of chili, and guacamole and chips. And Ro-Tel cheese dip. And Frito pie.

Because face it, people love to indulge in fatty, crunchy, salty foods that they can munch while milling about and watching the game. And if you make a dish that combines everyone’s favorite snacks, you’ve got a winning day regardless of who wins the game.

When I was growing up, the go-to football party food was seven-layer dip. Which is basically the same thing as Frito pie – layers of Fritos corn chips, chili, cheese and other toppings.

A few months ago, I flew down South and when I arrived, I met a chef from New York who was essentially serving Frito pie, but calling it “The Walking Taco” – a bunch of toppings dumped into snack-size bags of Fritos and eaten right from the bag.

I loved the name and concept, and immediately thought that it would be a great party food. I liked the idea of offering guests bags of chips and a buffet of toppings to let them assemble their own tacos. The medium snack bags are the best bet for this approach.

This make-your-own-bar is dramatic and is easy on the cook. I like adding pulled chicken to the mix (buy a rotisserie chicken or make your own beer-can chicken). Great homemade chili and guacamole are key, so I am including those recipes here. Otherwise, most of the ingredients are just purchased and put out for guests.

Suggested toppings: Guacamole, pulled chicken, pulled pork, grilled shrimp, grated sharp white cheddar cheese, grated jalapeno-Jack cheese, grated yellow cheddar, sliced scallions, chopped tomatoes, chopped white onions, chopped cilantro, sliced olives, pickled jalapenos, pickled onions, black beans, pinto beans, refried beans, tomato salsa, tomatillo salsa, shredded lettuce, sour cream.

Texas Bowl of Red Chili

1 pound ground sirloin

1 pound ground chuck

2 large yellow onions, chopped

12-ounce bottle beer

Two 10-ounce cans chopped tomatoes with chili peppers

6-ounce can tomato paste

1 tablespoon ground cumin

1 tablespoon dry oregano leaves

1 tablespoon garlic powder

2 teaspoons kosher salt (or more to taste)

2 tablespoos chili powder

1 teaspoon chipotle chili powder

1/2 teaspoon cayenne pepper (optional)

Heat a large, heavy-bottomed stockpot over medium-high. Add the sirloin, chuck and onions and cook for 15 minutes, or until the meat is browned and the onions are translucent.

Add the beer, tomatoes and tomato paste. Stir and simmer for a few minutes, then add the cumin, oregano, garlic, salt, all 3 chili powders, and the cayenne pepper (if using). Stir well, then cover, reduce heat to low and cook for 2 hours, stirring occasionally.

If chili is too thick, water or an additional beer may be added. If so, add just a bit at a time or the chili will get too thin.

Nutrition information per serving (values are rounded to the nearest whole number): 210 calories; 50 calories from fat (24 percent of total calories); 6 g fat (2 g saturated; 0 g trans fats); 60 mg cholesterol; 14 g carbohydrate; 25 g protein; 4 g fiber; 1,020 mg sodium. Tomatillo Salsa Guacamole

Servings: 6

3 to 4 ripe avocados

1 cup tomatillo salsa

1/4 cup chopped fresh cilantro

Kosher salt

Cut avocados in half, scoop out the flesh and combine in a bowl. Mash well. Stir in the tomatillo salsa, then cilantro. Season with salt.