$20000 Prize Winning Chili
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Serves/Makes: 2 quarts
Ready in: 2-5 hrs
- 2 1/2 pounds lean ground beef
- 1 pound lean ground pork
- 1 cup finely chopped onion
- 4 cloves garlic, finely chopped
- 1 can (12 ounce size) beer
- 1 can (8 ounce size) tomato sauce
- 1 cup water
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons beef bouillon granules
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 2 teaspoons sugar
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon hot sauce, to taste
- 1 teaspoon all-purpose flour
- 1 teaspoon cornmeal
- 1 tablespoon warm water
Add the beef and pork to a large saucepan or Dutch oven over medium-high heat. Cook, stirring frequently, until the meat is browned. Drain off all but 2 tablespoons of the grease. Add the onion and garlic and cook, stirring frequently, until tender, about 4 minutes. Add the beer, tomato sauce, water, chili powder, cumin, bouillon, oregano, paprika, sugar, cocoa powder, coriander, and hot sauce. Mix well. Bring the mixture to a boil then reduce the heat to a low simmer. Cover the pan and let the chili simmer, covered, for 2 hours. Check the chili occasionally to make sure it is maintaining the low simmer. Combine the flour and cornmeal in a bowl. Whisk in the warm water, mixing until smooth. Stir the cornmeal mixture into the chili. Mix well. Cook, covered, for another 20 minutes then serve the chili hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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