Contributed by Catsrecipes Y-Group
- Source: my old recipes
- Serves 16
- 6 lbs ground beef
- 4 large onions, chopped
- 6 cans chili beans (15½ oz each)
- 6 cans enchilada hot sauce (10 oz each)
- salt to taste
- 5 heads iceberg lettuce, coarsely chopped
- 1 bottle Italian salad dressing (8 oz)
- 6 to 7 bunches green onions, chopped
- 10 to 12 fresh tomatoes, chopped
- 2 lbs shredded sharp cheddar cheese
- 3 pkg. corn chips (7 oz each), coarsely crumbled
- Select a covered roasting pan with a tight fitting cover.
- Put meat in roaster and cook stirring over medium heat, until it loses its redness.
- Add onions and cook until onions become transparent.
- Add beans and enchilada sauce, rinsing each can with a little water and adding the water to the pan.
- Bring to boil.
- Add salt, starting with 2 tbsp then taste and ad a bit more, if needed.
- Cover and cook in a 225°F oven for at least 8 hours.
- Overnight is better.
- To assemble your Mexican buffet, put lettuce in large salad bowl and toss with dressing to coat each bite.
- Put onions, tomatoes, cheese and corn chips in separate bowls.
- Guests serve themselves, starting with a plate full of lettuce, then spoonfuls of onions, tomatoes, cheese, and a whopping ladle of hot chili and a topping of corn chips.
- If possible, it is well to cook the chili a day or 2 ahead, then cool and refrigerate.
- When chilled, the fat may be lifted off the top, then reheated to serve.