| 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
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