10 or 12 6 inch yellow, white and/or blue corn tortillas
vegetable oil or lard
garlic salt
2 cups chili con carne
1 cup shredded cheddar cheese
chopped black olives, onions and chili peppers
chopped cilantro or parsley
Cut tortillas into wedges. Heat enough vegetable oil in a heavy skillet to make 1 inch deep. Fry tortillas, a few at a time, until crisp and lightly browned, about 1 minute. Drain well and sprinkle with garlic salt.
Heat chili con carne and cheese together until cheese begins to melt; do not boil. Keep warm.
Put tortilla chips on a paper plate or in a paper cone; spoon chili over chips and sprinkle with chopped olives, onions, chili peppers and cilantro. Serve with sour cream and hot sauce, if desired.