605773 People's Puppy Chow
INGREDIENTS:
1 Onion, chopped 1 c Canned beef broth
1 Bell pepper, chopped 1 Bay leaf
3 T Vegetable oil 3/4 t Cayenne
2 3 cloves garlic, minced 1 t Tabasco
1 lb Ground beef chuck 1/2 t Oregano
1 lb Ground pork 1/2 t Salt
3 4 tbsp. chili powder 1/4 t Freshly ground pepper
1 T Ground cumin 1 oz Grated semi-sweet chocolate
1 (28 oz.) can tomatoes, -Pinch of cinnamon
-chopped, with juice
1 Onion, chopped 1 c Canned beef broth
1 Bell pepper, chopped 1 Bay leaf
3 T Vegetable oil 3/4 t Cayenne
2 3 cloves garlic, minced 1 t Tabasco
1 lb Ground beef chuck 1/2 t Oregano
1 lb Ground pork 1/2 t Salt
3 4 tbsp. chili powder 1/4 t Freshly ground pepper
1 T Ground cumin 1 oz Grated semi-sweet chocolate
1 (28 oz.) can tomatoes, -Pinch of cinnamon
-chopped, with juice
-HAYSTACKS:---
1 Bag Fritos Scallions Chopped mild onion Grated sharp cheddar Chopped green, red or -cheese -yellow bell pepper Sliced black or green Chopped ripe tomato -olives Chopped cabbage or lettuce Sour cream Chopped canned jalapenos
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. Submitted
1 Bag Fritos Scallions Chopped mild onion Grated sharp cheddar Chopped green, red or -cheese -yellow bell pepper Sliced black or green Chopped ripe tomato -olives Chopped cabbage or lettuce Sour cream Chopped canned jalapenos
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. Submitted