Billerica Haystacks

Recipe Ingredients

1		Onion - chopped
1		Bell pepper - chopped
3 tablespoons	45ml	Vegetable oil
2		Garlic - ¥minced
1 lb	454g / 16oz	Ground beef chuck
1 lb	454g / 16oz	Ground pork
3		Chili powder
1 tablespoon	15ml	Ground cumin
1		Tomatoes - chopped, with juice (28 oz.)
1 cup	237ml	Canned beef broth
1		Bay leaf
3/4 teaspoon	3.8ml	Cayenne
1 teaspoon	5ml	Tabasco
1/2 teaspoon	2.5ml	Oregano
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly ground pepper
1 oz	28g	Grated semi-sweet chocolate - pinch of cinnamon
1		Fritos
		Chopped mild onion
		Chopped green - red or
		Bell pepper
		Chopped ripe tomato
		Chopped cabbage or lettuce
		Chopped canned jalapenos
		Scallions
		Grated sharp cheddar - cheese
		Sliced black or green - olives
		Sour cream

Recipe 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.

Source:
Prodigy Food and Wine Board

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