Daytona beach chili

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.

Similar recipes