5 lb Beef (cubed)
1 lb Sausage
6 Cloves garlic
1 Beer
2 cn Beef broth
1/4 c Olive oil
3 Onions (chopped
4 Jalapenos (chopped)
1 cn Green chilies
1/2 ts White pepper
1 ts MSG
2 ts Oregano
1 tb Beef bullion
3 tb Cumin
2 tb Mole' powder
2 tb Red chili powder
1 tb Hot Mexican chili powder
1 cn Chicken broth
2 tb Corn syrup
2 cn Tomato puree
In large stock pot, heat olive oil; add onions, jalapenos, and green
chilies. Cook until tender. In separate skillet, brown meats in beef
broth and beer using only one can of broth.
Add to stock pot. Combine all remaining ingredients. Simmer two
hours. Enjoy!
~- Second place, 1994 Michigan Championship Chili Cook-off. Recipe
submitted by Ken and Annette Horn of Canton.
~- Courtesy of Suzze Tiernan
~- Typos courtesy of Wesley Pitts