Title: Three Meat Texas Red Chili
Categories: Ethnic Chili Crockpot Main
Yield: 8 Servings
| 2 | lb | Pork, cubed 1/2" |
| 2 | lb | Beef, cubed 1/2" |
| 2 | lb | Veal, cubed 1/2" |
| 1/2 | c | Chili powder (mix) |
| 2 | tb | Cumin |
| 2 | tb | Garlic, chopped |
| 1 | c | Onion, chopped |
| 1/2 | c | Green pepper, chopped |
| 2 | tb | Oregano |
| 1 | c | Corn meal (fine) |
| 4 | c | Water |
| 1 | ts | Salt |
| 1/4 | c | Sugar |
Brown meat, pork first then beef and veal. Remove from pan and drain. Place
meat into a large pot. Pour off most of the oil used to brown meat. Saute
onions and green peppers, add to the meat. Add remaining ingredients except
corn meal and water. Simmer for 3 hours. Mix corn meal with water and add
to pot for thickening. Cook until desired consistancy. NOTE: this can be
cooked in a crockpot on low for 8 to 10 hours. If you use a pressure
cooker, cook at 15 lbs. pressure for 45 minutes to 1 hour. Serve with
grated chedder cheese and chopped raw onions on top, or sour cream. Last
served on Memorial Day, 1993.