Daytona Beach Chili

Course : Chili
Serves: 6
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3 pound Ground beef
1 pound Ground pork
1 pound Hot italian sausage -sliced 1/2 inch thick
4 tablespoons Onion diced
1 tablespoons Granulated garlic
3 tablespoons Olive oil
3 teaspoon Tabasco
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 tablespoons Cumin
3 tablespoons Chili powder
2 Can Stewed tomatoes
1 tablespoons Brown sugar
1 teaspoon Salt
2 teaspoon Worchestershire
1 tablespoons Paprika
46 ounces V-8
1 Can Mexican beer
1/4 Cup Cornmeal -- to thicken

Preparation / Directions:

Brown meat, onions, garlic in olive oil, drain. Return to pot and add all other ingredients. Bring to a boil. Turn heat down and simmer for about 2 1/2 hours. Mix the cornmeal and beef stock and add to pot. Cook this the day before it is served. CROCK POT: Place all ingredients in crock pot. Add meat and cook on high 4 hours or on low for 8 hours. After 3 hours on high or 6 hours on low mix the cornmeal, if needed with the beef stock and add to pot. This is the first time I tried this chili. It was cooked in the crock pot because Sears tried to deliver a damaged stove on 02/17/94. Chili was cooked on 02/19/94. The Daytona 500 is on Sunday the 20th. We will have ribs cooked in the Nesco. Linda made her potato salad and we will have this chili. NOTE: The crock pot was to full, use less meat or less liquid. NOTE: Chili was no good! We mixed it with dry dog food and gave it to the dogs. The meat must be browned before it is put in the C/P.

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