Recipe - Billerica Haystacks

1 Onion, chopped
1 Bell pepper, chopped
3 tablespoon Vegetable oil
2 3 cloves garlic, minced
1 pound Ground beef chuck
1 pound Ground pork
3 4 tbsp. chili powder
1 tablespoon Ground cumin
1 (28 oz.) can tomatoes,
chopped, with juice
1 cup Canned beef broth
1 Bay leaf
Three fourths teaspoon Cayenne
1 teaspoon Tabasco
One half teaspoon Oregano
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
1 ounce Grated semisweet 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
Date: Wed, 030

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini