$20,000 Prize-Winning Chili Con Carne

• 2 1/2 lbs lean chuck, ground
• 1 lb lean pork, ground
• 1 cup onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 (12 ounce) can Budweiser beer
• 8 ounces Hunts tomato sauce
• 1 cup water
• 3 tablespoons chili powder
• 2 tablespoons cumin, ground
• 2 tablespoons bouillon (or 6 cubes)
• 2 teaspoons oregano leaves
• 2 teaspoons paprika
• 2 teaspoons sugar
• 1 teaspoon unsweetened cocoa
• 1/2 teaspoon coriander, ground
• 1/2 teaspoon louisiana hot sauce (or to taste)
• 1 teaspoon flour
• 1 teaspoon cornmeal
• 1 tablespoon water

1. In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat.
2. Brown remaining meat; pour off all fat except 2 Tbsps.
3. Add onion, garlic; cook and stir until tender.
4. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well.
5. Bring to boil; reduce heat and simmer covered 2 hours.
6. Stir together flour and cornmeal; add warm water. Mix well.
7. Stir into chili mixture. Cook covered 20 minutes longer.
8. Serve hot.

lean chuck, lean pork, onion, garlic, beer, tomato sauce, water, chili powder, cumin, bouillon, oregano, paprika, sugar, unsweetened cocoa, coriander, hot sauce, flour, cornmeal, water

Taken from www.food.com/recipe/20-000-prize-winning-chili-con-carne-190 (may not work)