Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| 3 pounds | Lean beef chuck, coarsely ground or finely diced |
| ½ cup | Instant minced onion |
| ⅓ cup | Chili powder |
| 2 tablespoons | Ground cumin |
| 1 tablespoon | Paprika |
| 1 teaspoon | Oregano leaves |
| 1 teaspoon | Garlic powder |
| ¾ teaspoon | Salt |
| ⅛ teaspoon | Dried thyme leaves |
| ⅛ teaspoon | Rubbed sage |
| 2 cups | Chicken broth |
| ¾ cup | Beer |
| 8 ounces | Tomato sauce |
| 1½ teaspoon | Granulated sugar |
| ¼ teaspoon | Ground black pepper |
O.C.Register Jan05'89"Prize-winning Chili Pot" In dutch oven or large pot or kettle, heat oil over medium heat. Add a third of the meat. Cook and stir until it loses pink color. Remove with slotted spoon to platter and repeat with remaining meat. Return meat and collected juices to pan along with the minced onion, chili powder, cumin, paprika, oregano, garlic, salt, thyme, sage, chicken broth, beer and tomato sauce (i.e. everything except sugar & pepper). Bring to a boil, reduce heat and simmer, partially covered for 1½ hours, stirring occasionally. Just before serving, stir in the sugar and black pepper.
Serve with a dollop of sour cream or spoon over beans, rice or pasta if desired.
Makes about 6 to 8 servings.