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 Deborah
Raney's
Texas Straw Hats
Deb is from Kansas but claims roots in Texas.
About this recipe, she says, "It’s something
we’ve eaten in my family for probably 35 years. It’s easy to
make for a big crowd and people can add or subtract toppings as they
wish."
1 lb. ground beef, browned and
drained
3 cans chili beans
season to taste with red chili powder, garlic salt, salt, pepper
2 cans Mexican style stewed tomatoes
Put all the above in crock pot
and heat several hours on low.
To serve, crush handfuls of Doritos or other tortilla-style chips on
individual plates, pour chili mixture over chips, top with shredded
cheddar cheese, chopped fresh tomatoes, chopped green onions and
sour cream.
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