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$20,000 Prize-Winning Chili


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Texmex

Ingredients:

  • 2 1/2 lb Lean ground chuck
  • 1 lb Lean ground pork
  • 1 c Finely chopped onion
  • 4 Garlic cloves; finely chpd.
  • 1 cn Budweiser beer (12 oz.)
  • 8 oz Hunt's tomato sauce
  • 1 c Water
  • 3 tb Chili powder
  • 2 tb Ground cumin
  • 2 tb Wyler's beef-flavor instant bouillon (or 6 cubes)
  • 2 ts Oregano leaves
  • 2 ts Paprika
  • 2 ts Sugar
  • 1 ts Unsweetened cocoa
  • 1/2 ts Ground coriander
  • 1/2 ts Louisiana hot sauce,to taste
  • 1 ts Flour
  • 1 ts Cornmeal
  • 1 tb Warm water

Directions:

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
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini