Step 1

In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain.

Step 2

Transfer beef mixture to a 5-qt. slow cooker. Drain 1 can tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining can of tomatoes, undrained. Cook, covered, on low 6-8 hours to allow flavors to blend. Mash beans to desired consistency.

Step 3

Just before serving, cut open tortilla chip bags. Divide chili among bags; add toppings as desired.