Blue Ribbon Chili

It seems there are numerous ways to prepare chili — various meats, red chili or green chili, or adding kidney beans or no beans at all — the combinations are endless. I have to say that with this recipe I have conquered the world of chili. And since the weather can't decide whether it wants to be warm or cold...it's still, at least in my kitchen,  OK to make a winter time soup.

Everyone has their favorite chili recipe. This is mine, what's is yours??



What You'll Need

2 1/2 lb. lean chuck, ground

1 lb. lean pork, ground

4 garlic cloves, finely chopped

1 cup finely chopped onion

8 oz. hunt's tomato sauce

1 cup water

1 can beer (12 oz.)

3 Tablespoons chili powder 

2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground

2 teaspoons paprika

2 teaspoons oregano leaves 

2 teaspoons sugar

1/2 teaspoon coriander, ground

1 teaspoon unsweetened cocoa 

1/2 teaspoon Louisiana hot sauce 

1 teaspoon cornmeal

1 teaspoon flour

1 teaspoon warm water

Shredded Monterey Jack cheese shredded for topping.



What To Do

1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.
2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
3. Add the garlic and onion, cook and stir until tender.
4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
5. Bring to a boil then reduce heat and simmer, covered, for 2 hours.
6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
7. Stir into chili and cook, covered, for an additional 20 minutes.


**My changes: add 2 additional cups of water, petite diced tomatoes, 1 can kidney beans. Nothing else. If you want to cut some of the heat, don't add the hot sauce and add only half of the chili powder.