$20,000 Prize-Winning Chili

Categories: Tex-mex

Serves: 1 Servings

Ingredients:

2 1/2 lb Lean ground chuck
1 lb Lean ground pork
1 c Finely chopped onion
4 Garlic cloves; finely chpd.
1 cn Budweiser beer (12 oz.)
8 oz Hunt's tomato sauce
1 c Water
3 tb Chili powder
2 tb Ground cumin
2 tb Wyler's beef-flavor instant
-bouillon (or 6 cubes)
2 ts Oregano leaves
2 ts Paprika
2 ts Sugar
1 ts Unsweetened cocoa
1/2 ts Ground coriander
1/2 ts Louisiana hot sauce,to taste
1 ts Flour
1 ts Cornmeal
1 tb Warm water

Instructions:
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. Makes 2 quarts.

From: Bill and Becky Pfeiffer. 1980 World Championship Chili Cookoff
Winners.

Posted on GEnie Food & Wine RT May 24, 1993 by M.HATALA [Mike in FL.]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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