| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tex-Mex | Tex-mex | 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
A Message from our Provider:
“To ignore our Creator is the height of selfishness”