Tex-Mex recipes

20,000 Prize-Winning Chili

Course : Tex-Mex
Serves: 2 quarts

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Ingredients:

2 1/2 pound Lean ground chuck

1 pound Lean ground pork

1 cup Finely chopped onion

4 cloves Garlic finely chopped

12 Ounces Budweiser beer

8 Ounces Hunts tomato sauce

1 cup Water

3 tablespoons Chili powder

2 tablespoons Ground cumin

2 tablespoons Wylers beef-flavor instant bouillon (or 6 cubes)

2 Teaspoon Oregano leaves

2 Teaspoon Paprika

2 Teaspoon Sugar

1 tablespoons Unsweetened cocoa

1/2 Teaspoon Ground coriander

1/2 Teaspoon Louisiana hot sauce,to taste

1 tablespoons Flour

1 tablespoons Cornmeal

1 tablespoons Warm water

Preparation / Directions:

In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 Tbsps. Add onion, garlic; cook and stir 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 chili mixture. Cook covered 20 minutes longer. Serve hot.

20,000 Prize-Winning Chili

Ingredients:

Preparation / Directions:

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