Sarie'S Chili

• 1 1/2 lb. chuck roast, coarsely ground
• 1 1/2 lb. pork shoulder, cut into 1/2-inch cubes
• 1 large onion, chopped
• 3 large garlic cloves, minced
• 3 c. beer or water
• 1 c. Special Tomatoes (recipe follows)
• 1 (8 oz.) can tomato sauce
• 1/2 c. chili powder
• 1 Tbsp. salt
• 1 Tbsp. cumin
• 1 1/2 tsp. paprika
• 1/4 c. corn meal

1. Stir both
2. meats,
3. onion
4. and
5. garlic in heavy saucepan over medium heat
6. untilteat is no longer pink.
7. Mix in beer, then all remainingtngredients, except corn meal.tover and simmer until chili is reduced to 12 cups, stirring occasionally, about 3 hours. Degrease chili.
8. Stir cornmeal into chili. Cover and
9. simmer
10. 30 minutes.
11. Refrigerate overnight to blend flavors.
12. (Can be prepared 5 days ahead.)

chuck roast, pork shoulder, onion, garlic, water, tomatoes, tomato sauce, chili powder, salt, cumin, paprika, corn meal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=344088 (may not work)