Prize-Winning Tex-Mex Chili
Equipment
- large saucepan, or Dutch oven
- wooden spoon
- Measuring cups and spoons
Ingredients
- 2 ½ pounds lean ground chuck
- 1 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
- ½ teaspoon ground coriander
- ½ teaspoon Louisiana hot sauce to taste
- 1 teaspoon flour
- 1 teaspoon cornmeal
- 1 tablespoon warm water
Instructions
- In a large saucepan or Dutch oven, brown half of the ground chuck and ground pork; pour off the fat and remove the meat.
- Repeat with the remaining meat, pouring off all fat except 2 tablespoons.
- Add the chopped onion and garlic to the saucepan; cook and stir until tender.
- Return all the meat to the pan and add the beer, tomato sauce, water, chili powder, cumin, bouillon, oregano, paprika, sugar, cocoa, coriander, and hot sauce.
- Mix well.
- Bring the mixture to a boil, then reduce the heat and simmer, covered, for 2 hours.
- In a small bowl, stir together the flour and cornmeal; add the warm water and mix well.
- Stir this mixture into the chili.
- Cook, covered, for an additional 20 minutes.
- Serve hot.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this chili with a bold red wine such as Zinfandel or a robust beer like an IPA to complement the rich flavors.Nutritional Information
Calories: 670 kcal | Carbohydrates: 12 g | Protein: 50 g | Fat: 46 g | Fiber: 1.5 g | Sugar: 4 g
