here's one of my favorites!
Serves: 8-10
Ingredients (for the sauce):
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 chiles (or fresh equivalent, chopped)
3 cups water
1. In a large skillet sauté onion and garlic in the olive oil over medium-high heat for 3-4 minutes until translucent.
2. Add ground beef and ground pork to skillet and brown. Drain if needed.
3. Add all the remaining ingredients and simmer over medium-low heat, uncovered for 2 ½ hours. Stir occasionally.
Layering ingredients:
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
Assembly instructions:
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.