astray recipes: Daytona beach chili

Categories: Chili; Meats; Main dish
Yield: 6 Servings

Measure	Ingredient
3 pounds	Ground beef
1 pounds	Ground pork
1 pounds	Hot italian sausage sliced 1/2" thick
4 tablespoons	Onion; diced; "dried"
1 tablespoon	Granulated garlic
3 tablespoons	Olive oil
3 teaspoons	Tabasco
1 teaspoon	Garlic powder
1 teaspoon	Onion powder
1 tablespoon	Cumin
3 tablespoons	Chili powder
2 cans	Stewed tomatoes
1 tablespoon	Brown sugar
1 teaspoon	Salt
2 teaspoons	Worchestershire
1 tablespoon	Paprika
46 ounces	V-8
1 can	Mexican beer
¼ cup	Cornmeal; to thicken

Brown meat, onions, garlic in olive oil, drain. Return to pot and add all other ingredients. Bring to a boil. Turn heat down and simmer for about 2½ hours. Mix the cornmeal and beef stock and add to pot.

Cook this the day before it is served. CROCK POT: Place all ingredients in crock pot. Add meat and cook on high 4 hours or on low for 8 hours. After 3 hours on high or 6 hours on low mix the cornmeal, if needed with the beef stock and add to pot. This is the first time I tried this chili. It was cooked in the crock pot because Sears tried to deliver a damaged stove on 02/17/94. Chili was cooked on 02/19/94. The Daytona 500 is on Sunday the 20th. We will have ribs cooked in the Nesco. Linda made her potato salad and we will have this chili. NOTE: The crock pot was to full, use less meat or less liquid. NOTE: Chili was no good! We mixed it with dry dog food and gave it to the dogs. The meat must be browned before it is put in the C/P.

daytona beach chili