$20,000 prizewinning chili

Categories
Chili
Dips
Ethnic
Yield
1 Servings
MeasureIngredient
2½ pounds Lean ground chuck
1.00 pounds Lean ground pork
1.00 cup Finely chopped onion
4.00  Garlic cloves; finely chpd.
1.00 can Budweiser beer (12 oz.)
8.00 ounce Hunt's tomato sauce
1.00 cup Water
3.00 tablespoon Chili powder
2.00 tablespoon Ground cumin
2.00 tablespoon Wyler's beef-flavor instant bouillo
2.00 teaspoon Oregano leaves
2.00 teaspoon Paprika
2.00 teaspoon Sugar
1.00 teaspoon Unsweetened cocoa
½ teaspoon Ground coriander
½ teaspoon Louisiana hot sauce,to taste
1.00 teaspoon Flour
1.00 teaspoon Cornmeal
1.00 tablespoon Warm water

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.

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