Shelly's Recipe

MEXICAN HAYSTACKS

Category: Hot

Filling
1 onion and green or red bell pepper, chopped
3 tbsp vegetable oil
2-3 clove garlic, minced
1 lb ground beef and ground pork
3-4 tbsp chili powder
1 tbsp ground cumin
1 (28 oz) can tomatoes, chopped, with juice
1 cup beef broth
1 bay leaf
3/4 tsp cayenne pepper
1 tsp hot pepper sauce
1/2 tsp oregano and salt
1/4 tsp pepper
1 oz grated semi-sweet chocolate
Pinch of cinnamon

Stacks
1 bag corn chips

Toppers
Chopped mild onion, green or red bell pepper, tomato, lettuce, scallions and canned jalapenos
Shredded sharp cheddar cheese
Sliced black olives
Sour cream
Guacamole

In a Dutch oven, cook the vegetables until softened in oil, about 4 minutes. Add garlic and cook another minute. Add the meat and brown. Drain. Add next 10 ingredients and bring to a boil. Low the heat and allow to simmer slowly for 2 hours. Stir in chocolate and cinnamon and adjust seasonings.

Place toppers in various bowls so each person and choose their own. In serving bowls, layers the corn chips and top with chili and desired accompaniments.