| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Chili, Appetizers, Snacks |
1 |
Servings |
INGREDIENTS
| 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 |
ts |
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 |
|
|
Date: Wed, 03-0 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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