Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Cooking oil |
| 3 pounds | Beef, boneless sirloin, |
| \N \N | London broil OR tri-tip |
| \N \N | Steak, cubed |
| 6 ounces | Bulk pork sausage |
| 1 can | (14 1/2 oz.) beef broth |
| 1 can | (8 oz.) tomato sauce |
| 1 can | (6 oz.) tomato cocktail |
| 1 can | Or bottle (12 oz.) beer |
| 11 tablespoons | Chili powder |
| 1 tablespoon | Onion powder |
| 1 teaspoon | Garlic powder |
| 2 teaspoons | Tabasco sauce |
| 1 tablespoon | Ground cumin |
| \N \N | Salt to taste |
Heat oil in Dutch oven over medium heat. Cook beef in oil, stirring occasionally, until beef is brown. Cook sausage in small skillet, stirring frequently, until no longer pink; drain. Stir pork, 1 cup of the beef broth, the tomato sauce, the tomato cocktail, ¾ cup of the beer, 6 tablespoons of the chili powder, the onion powder, garlic powder and 1 teaspoon of the pepper sauce into beef.(At this point feel free to drink the remaining 6 oz. of beer. After all, cooking chili is hot work.) Heat to boiling; reduce heat. Simmer uncovered about 1½ hours, adding remaining beef broth for desired consistancy. Cook until beef is fork tender. Stir in rest of chili powder, pepper sauce and cumin. Simmer uncovered 30 minutes. Salt to taste.
FROM BETTY CROCKER INTERNATIONAL CHILI SOCIETY 1992 $25,000 WINNER.