Yield: 2 quarts
Measure | Ingredient |
---|---|
2½ pounds | Lean ground chuck |
1 pounds | Lean ground pork |
1 cup | Finely chopped onion |
4 \N | Garlic cloves; finely chpd. |
1 can | Budweiser beer (12 oz.) |
8 ounces | 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 |
½ teaspoon | Ground coriander |
½ teaspoon | Louisiana hot sauce,to taste |
1 teaspoon | Flour |
1 teaspoon | Cornmeal |
1 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.