Tex-Mex Winning Chili

Makes 2 quarts

Prep Time: 20 min.
Cooking Time: 2 hrs and 30 min.

Ingredients:

• 2 1/2 pounds lean ground chuck
•       1 pound lean ground pork
•       1 cup finely chopped onion
•       4 garlic cloves; finely chopped.
•       1 can (12 ounce) Budweiser beer
•       1 can (8 ounce) tomato sauce
•       1 cup water
•       3 Tablespoon chili powder
•       2 Tablespoon ground cumin
•       2 Tablespoons beef-flavor instant -bouillon (or 6 cubes)
•       2 teaspoons oregano leaves
•       2 teaspoons paprika
•       2 teaspoons sugar
•       1 teaspoon unsweetened cocoa
•    1/2 teaspoon ground coriander
•    1/2 teaspoon Louisiana hot sauce (to taste)
•       1 teaspoon flour
•       1 teaspoons cornmeal
•       1 Tablespoon warm water

Chili Recipe Directions:

1) In large saucepan or Dutch oven, brown half the meat and pour off fat.  Remove meat.

2) Brown remaining meat.  Pour off all fat except 2 Tablespoons.

3) Add onion and garlic.  Cook and stir until tender.

4) Add meat, beer, tomato sauce, 1-cup water, chili powder, cumin, bouillon, oregano, paprika, sugar, cocoa, coriander, and hot sauce. Mix well.

5) Bring to boil. Reduce heat and simmer covered 2 hours.

6) In a bowl, stir together flour and cornmeal; add warm water.  Mix well.

7) Stir into chili mixture.  Cook covered 20 minutes longer.  Serve hot.