Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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$20,000 Prize-Winning Chili

Servings: 2 quarts

2 ½ pounds Lean ground chuck
1 pound Lean ground pork
1 cup Finely chopped onion
4 garlic cloves, finely chopped.
1 can Budweiser beer (12 ounce.)
8 ounces Hunt's tomato sauce
1 cup Water
3 tablespoons chili powder
2 tablespoons Ground cumin
2 tablespoons Wyler's beef-flavor instant, bouillon (or 6
cubes
2 teaspoons Oregano leaves
2 teaspoons Paprika
2 teaspoons Sugar
1 teaspoon Unsweetened cocoa
½ teaspoon Ground coriander
½ teaspoon Louisiana hot sauce, to taste
1 teaspoon Flour
1 teaspoon Cornmeal
1 tablespoon 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.


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