Beef, Mexican - Spanish, Pork Mutton Veal, Soups and Stews

Chili - The $20,000 Prize Winning Recipe!

  • 2 1/2 pounds Lean ground chuck
  • 1 pound Lean ground pork
  • 1 cup Finely chopped onion
  • 4 Cloves Garlic, finely chopped
  • 1 12oz can Beer
  • 1 8oz. can Tomato sauce
  • 1 cup Water
  • 3 tablespoons Chili powder
  • 2 tablespoons Ground cumin
  • 2 tablespoons or 6 cubes Beef-flavored instant bouillion
  • 2 teaspoons Oregano leaves
  • 2 teaspoons Paprika
  • 2 teaspoons Sugar
  • 1 teaspoon Unsweetened cocoa
  • 1/2 teaspoon Ground coriander
  • 1/2 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 fatexcept 2 tablespoons. Add onion, garlic, and cook stirring 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 chill mixture. Cook covered for another 20 minutes longer. Serve Hot.

    Makes 2quarts.

    THE HISTORY OF CHILI: The exact origin of chili is still shrouded in mystery. Some people believe it was originated by chuckwagon cooks who regularlyprepared stew for the cowpokes of the Southwest. Possibly, one of these cooks ran out of black pepper and in his searchfor a substitute, he came across some red chile peppers which were common amongthe Indians and Mexicans in the territory that is now west Texas. The Texas-style chili includes only meat, chili peppers, and spices. However, that is just a jumping off place for the rest of us non-Texans who routinely added onions and tomatores and beans and other original spices and ingedients. Popular chile toppings include a dollop of sour cream (to help tame the hotter versions), chopped onions, grated Cheddar or Jack cheese, crrackers and tortilla chips.

    The winner of the $20,000.00 Chili Contest prize wasWick Fowler.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!