Fiesta Chili Dip

• 2 lbs. ground chuck
• 2 large onions, chopped
• 4 cloves garlic, mashed
• 1 Tbsp. sugar
• 1 small bottle chili powder
• 2 Tbsp. cumin powder
• 6-8 chili pequins
• 1 Tbsp. salt
• 1 Tbsp. black pepper
• 2 large cans tomato sauce
• 4 c. hot water
• 2 cans hot tamales
• 2 lbs. grated sharp cheese
• 2 bunches green onions, chopped

1. Put meat and next eight ingredients in a large heavy iron or aluminum pot.
2. Stir until meat is no longer pink.
3. Add tomato sauce and hot water.
4. Cover the pot and simmer for approximately 3 hours.
5. Cool and place in the refrigerator overnight.
6. The next day, remove the grease from the top of the mixture and reheat. Add sliced hot tamales and cook until disintegrated.
7. Add cheese, reserving 2 cups, and stir until cheese has melted.
8. Put chili in two oblong flat baking dishes.
9. Sprinkle the remaining cheese on top and melt the cheese in the oven.
10. Remove from the oven and sprinkle with chopped green onions.
11. Serve with tostadas or chips. Serves 50.
12. Freezes well.

ground chuck, onions, garlic, sugar, chili powder, cumin powder, pequins, salt, black pepper, tomato sauce, hot water, tamales, cheese, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=95457 (may not work)