BILLERICA HAYSTACKS
Shared by: Sandee Eveland
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
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