$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
- 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.
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)