2 1/2 lb Lean ground chuck
1 lb Lean ground pork
1 c Finely chopped onion
4 Garlic cloves; finely chpd.
1 cn Budweiser beer (12 oz.)
8 oz Hunt's tomato sauce
1 c Water
3 tb Chili powder
2 tb Ground cumin
2 tb Wyler's beef-flavor instant
-bouillon (or 6 cubes)
2 ts Oregano leaves
2 ts Paprika
2 ts Sugar
1 ts Unsweetened cocoa
1/2 ts Ground coriander
1/2 ts Louisiana hot sauce,to taste
1 ts Flour
1 ts Cornmeal
1 tb Warm water
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. Makes 2 quarts.
From: Bill and Becky Pfeiffer. 1980 World Championship Chili Cookoff