A Bowl of Buggy Chili
Lunch , Dinner
Under 15 minutes
1 (15-ounce) can diced or stewed tomatoes
1 (15-ounce) can HORMEL® Chili With Beans
1 (15-ounce) can HORMEL® Beef Tamales
Hard-cooked eggs, pimiento-stuffed olives, green and red bell peppers, carrots and pretzels for garnish
In medium saucepan, combine chili and tomatoes.
Remove papers from tamales; slice into bite-size pieces. Gently stir tamales into chili mixture. Cook over medium-low heat, stirring occasionally, until heated thoroughly.
Meanwhile, prepare garnishes as shown: egg and olive slices for "eyes" (a dab of mayonnaise helps olive stick), long "arms" cut from green bell pepper, "eyebrows" from red bell pepper, "noses" of carrot tips and pretzels for "antennae."
Warm 6 serving bowls. Ladle chili mixture into bowls, heaping up in center. Add garnishes to create "bugs."
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