Ingredients
1 pound bulk pork sausage1 large onion, chopped2 cans (16 ounces each) chili beans, undrained1 can (28 ounces) crushed tomatoes3 cups water1 can (4 ounces) chopped green chiles1 envelope chili seasoning mix2 tablespoons sugar12 round blue tortilla chips, halved12 triangular blue tortilla chips
Preparation
In a Dutch oven, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Add beans, tomatoes, water, chiles, seasoning mix and sugar; bring to a boil. Reduce heat; simmer, covered, 20 minutes to allow flavors to blend, stirring frequently.
Top each serving with two halved round tortilla chips and one triangular tortilla chip inserted vertically into the chili between the round halves to resemble a witch’s hat.
