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$20,000 Prize-Winning Chili beef, chili, pork, tex-mex, groundmeat 2 1/2 lb lean ground chuck 1 lb lean ground pork 1 cup finely chopped onion 4 garlic cloves; finely chpd. 1 can budweiser beer (12 oz.) 8 oz hunt's tomato sauce 1 cup water 3 tablespoon chili powder 2 tablespoon ground cumin 2 tablespoon wyler's beef-flavor instant bouillo; n (or 6 cubes) 2 teaspoon oregano leaves 2 teaspoon paprika 2 teaspoon sugar 1 teaspoon unsweetened cocoa 1/2 teaspoon ground coriander 1/2 teaspoon louisiana hot sauce,to taste 1 teaspoon flour 1 teaspoon cornmeal 1 tablespoon warm water In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 Tbsps. Add onion, garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well. Bring to boil; reduce heat and simmer covered 2 hours. Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer. Serve hot. Makes 2 quarts. From: Bill and Becky Pfeiffer. 1980 World Championship Chili Cookoff Winners. Posted on GEnie Food & Wine RT May 24, 1993 by M.HATALA [Mike in FL.] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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