Title: $20,000 Prize-Winning Chili
Categories: Tex
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 sylvia.steiger@lunatic.com

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