$20,000 prize-winning chili
2 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Lean ground chuck |
| 1 | pounds | Lean ground pork |
| 1 | cup | Finely chopped onion |
| 4 | 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 |
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.