The original recipe seemed a bit pedestrian to me (sorry Nana). In consulting with my local butcher I mixed the meat equally with beef and pork instead of all beef. I also pumped up the spices. When making new dishes I always start conservatively on the addition to ‘heat’ spice. After simmering the requisite 2 ½ hours this could have been hotter for me. Always taste and feel free to add more of what makes it taste good to you!
- 2 teaspoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 pound 85% fat ground beef
- 1 pound unseasoned ground pork
- 2 teaspoons ground cumin
- 1 tablespoon chile powder (I used half Ancho Chile Powder and half Mild Chimayo Chile)
- 1 teaspoon salt
- 2 teaspoons Mexican oregano
- 3 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 2-15 ounce can tomato sauce (or equivalent volume of home canned tomato sauce)
- 3-6 ounce cans tomato paste
- 1-4 ounce can mild green chilies (or fresh equivalent, chopped)
- 3 cups water
- Corn chips (originally recipe specified ‘Doritos’)
- Chopped lettuce and tomatoes
- Sliced black olives
- Grated sharp cheddar and Monterey Jack cheese (mixed equally; use Pepper Jack if you want to spice it up)
- Sour Cream
- In a large skillet sauté onion and garlic in the olive oil over medium-high heat for 3-4 minutes until translucent.
- Add ground beef and ground pork to skillet and brown. Drain if needed.
- Add all the remaining ingredients and simmer over medium-low heat, uncovered for 2 ½ hours. Stir occasionally.
- On plate place a layer of corn chips, covered by the sauce, chopped lettuce and tomatoes, olives, cheese and top with a dollop of sour cream.