---------- Recipe via Meal-Master (tm) v8.02

     Title: $20,000 PRIZE-WINNING CHILI
Categories: Tex-mex
     Yield: 1 servings

 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

 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
 [email protected]

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