$20,000 Prize-winning Chili

Ingredients

Amount		Ingredient	Preparation
2 1/2	pounds	ground chuck (ground beef)	lean
1	pound	ground pork	lean
1	cup	onion	finely chopped
4	cloves	garlic	peeled and minced
12	ounces	beer	light lager
8	ounces	tomato sauce
1	cup	water
3	tablespoons	chili powder
2	tablespoons	cumin	ground
2	tablespoons	beef bouillon granules	or six cubes
2	teaspoons	oregano leaves
2	teaspoons	paprika
2	teaspoons	sugar
1	teaspoon	cocoa powder
1/2	teaspoon	coriander	ground
1/2	teaspoon	red hot pepper sauce (eg. Tabasco)
1	teaspoon	flour, all-purpose
1	teaspoon	cornmeal
1	tablespoon	water	warm

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.

1980 World Championship Chili Cookoff Winners.