Chili O' Lays

Demonstrated by: Frank DeJesus, Jr.
Firefighters in the Kitchen - October 1, 2000.

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Ingredients:

Chili O' Lays

  • 1/4 cup butter or margarine
  • 3 tablespoons minced onion
  • 3 cloves garlic, minced
  • 1 lb ground beef or poultry
  • 1 bell pepper, minced
  • 3 stalks celery, minced
  • 2 teaspoons chili powder
  • 1 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 3 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 can (15 oz) tomato sauce
  • 2 cans (15 oz size) kidney beans, drained
  • 1 cup water
  • 1 pkg (14 1/2 oz) triangular-shaped corn chips
  • 1 small head lettuce, shredded
  • 1 Maui onion, chopped
  • 3 tomatoes, chopped
  • 3 cups grated cheese
  • 1 cup sour cream

Directions:

In a large saucepot, heat butter. Sauté the 3 tablespoons minced onion and the garlic; add meat and cook until brown. Stir in bell pepper, celery, chili powder, garlic salt, pepper, bay leaves, Worcestershire sauce, and tomato sauce; cook for a few minutes. Add beans and water; cover and bring to a boil. Lower heat and simmer for 30 minutes; remove bay leaves. To serve, place chips on a serving platter; add lettuce, onion, tomatoes, and chili. Sprinkle with cheese and top with sour cream. Makes 6 to 8 servings.

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