Servings
1
Ingredients
- 2 1/2 pounds Lean ground chuck
- 1 pound Lean ground pork
- 1 cup Finely chopped onion
- 4 Garlic cloves; finely chpd.
- 1 can Budweiser beer (12 oz.)
- 8 ounce Hunt's tomato sauce
- 1 cup Water
- 3 tablespoons Chili powder
- 2 tablespoons Ground cumin
- 2 tablespoons Wyler's beef-flavor instant bouillon (or 6 cubes)
- 2 teaspoons Oregano Leaves
- 2 teaspoons Paprika
- 2 teaspoons Sugar
- 1 teaspoon Unsweetened cocoa
- 1/2 teaspoon Ground coriander
- 1/2 teaspoon Louisiana hot sauce,to taste
- 1 teaspoon Flour
- 1 teaspoon Cornmeal
- 1 tablespoon Warm water
Directions
- In large saucepan or Dutch oven, brown half the meat; pour off fat.
- Remove meat.
- Brown remaining meat; pour off all fat except 2 Tbsps.
- Add onion, garlic; cook and stir until tender.
- Add meat and remaining ingredients except flour, cornmeal and warm water.
- Mix well.
- Bring to boil; reduce heat and simmer covered 2 hours.
- Stir together flour and cornmeal; add warm water.
- Mix well.
- Stir into chili mixture.
- Cook covered 20 minutes longer.
- Serve hot.
- Makes 2 quarts.
- From: Bill and Becky Pfeiffer.
- 1980 World Championship Chili Cookoff Winners.
- Posted on GEnie Food & Wine RT May 24, 1993 by M.
- HATALA [Mike in FL.
- ] From the recipe files of Sylvia Steiger, GEnie THE.
- STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.
- steiger@lunatic.com From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini