Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Onion, chopped
1 Bell pepper, chopped
3 tb Vegetable oil
2 3 cloves garlic, minced
1 lb Ground beef chuck
1 lb Ground pork
3 4 tbsp. chili powder
1 tb Ground cumin
1 (28 oz.) can tomatoes,
-chopped, with juice
1 c Canned beef broth
1 Bay leaf
3/4 ts Cayenne
1 t Tabasco
1/2 ts Oregano
1/2 ts Salt
1/4 ts Freshly ground pepper
1 oz Grated semi-sweet chocolate
-Pinch of cinnamon
-HAYSTACKS:
1 Bag Fritos
Chopped mild onion
Chopped green, red or
-yellow bell pepper
Chopped ripe tomato
Chopped cabbage or lettuce
Chopped canned jalapenos
Scallions
Grated sharp cheddar
-cheese
Sliced black or green
-olives
Sour cream
In a kettle cook the onion and bell pepper until
softened, about 4 minutes. Add the garlic and cook
another minute. In a large skillet brown the meat over
high heat and transfer when done to the kettle. Add
chili powder and cumin and cook the mixture, stirring,
for about a minute. Add tomatoes, broth, bay leaf,
cayenne, Tabasco, oregano, salt and pepper and bring
to a boil. Lower heat and allow to simmer slowly for
2 hours. Or, put chili into slow cooker for several
hours. Stir in the chocolate and cinnamon and adjust
seasonings. Place bowls of each of the above
accompaniments on the table so diners can prepare
their own Haystacks. A layer of Fritos is placed on
the plate or bowl first; then some chili, and
whichever accompaniments appeal to the diner. May be
topped with sour cream. From: Mary Riemerman
Date: Wed, 03-0
