---------- 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
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