Grand Prize Tex-Mex Chili
Grand Prize Tex-Mex Chili
Ingrediënten
- 1.25 pounds lean ground chuck
- 0.5 pound lean ground pork
- 1 cup finely chopped onion
- 4 garlic cloves finely chopped
- 1 can Budweiser beer 12 oz.
- 8 ounces Hunt’s tomato sauce
- 1 cup water
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons Wyler’s beef-flavor instant bouillon or 6 cubes
- 2 teaspoons oregano leaves
- 2 teaspoons paprika
- 2 teaspoons sugar
- 1 teaspoon unsweetened cocoa
- 0.5 teaspoon ground coriander
- 0.5 teaspoon Louisiana hot sauce to taste
- 1 teaspoon flour
- 1 teaspoon cornmeal
- 1 tablespoon warm water
Instructies
- In a large saucepan or Dutch oven, brown half of the meat; pour off fat.
- Remove meat and set aside.
- Brown the remaining meat; pour off all fat except 2 tablespoons.
- Add chopped onion and garlic; cook and stir until tender.
- Add the reserved meat and all remaining ingredients except flour, cornmeal, and warm water.
- Mix well.
- Bring the mixture to a boil; reduce heat and simmer covered for 2 hours.
- In a small bowl, stir together flour, cornmeal, and warm water.
- Mix well.
- Stir the flour-cornmeal mixture into the chili and cook covered for an additional 20 minutes.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this hearty Tex-Mex chili with a medium to full-bodied red wine, such as a Merlot or Shiraz. The wine’s robust flavors will complement the richness of the chili and enhance your dining experience.Nutritional Information
Calories: 420 kcal | Carbohydrates: 25 g | Protein: 30 g | Fat: 20 g | Fiber: 6 g | Sugar: 6 g
