Hands down the best chilli I've ever had...

Ingredients

  • 2.5 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 tblsp chili powder
  • 2 tblsp instant beef bouillon (or 6 cubes)
  • 2 tblsp cumin, ground
  • 2 tsp paprika
  • 2 tsp oregano leaves
  • 2 tsp sugar
  • 1/2 teaspoon coriander, ground
  • 1 tsp unsweetened cocoa
  • 1/2 teaspoon louisiana hot sauce
  • 1 tsp cornmeal
  • 1 tsp flour
  • 1 tsp warm water

Method

  • In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.
  • Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
  • Add the garlic and onion, cook and stir until tender.
  • 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.
  • Bring to a boil then reduce heat and simmer, covered , for 2 hours.
  • In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
  • Stir into chili and cook, covered, for an additional 20 minutes.

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