1/4 cup Cooking oil
3 lb Beef, boneless sirloin,
London broil OR tri-tip
Steak, cubed
6 oz Bulk pork sausage
1 can (14 1/2 oz.) beef broth
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato cocktail
1 can Or bottle (12 oz.) beer
11 tbsp Chili powder
1 tbsp Onion powder
1 tsp Garlic powder
2 tsp Tabasco sauce
1 tbsp Ground cumin
Salt to taste
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Heat oil in Dutch oven over medium heat. Cook beef in oil, stirring occasionally, until beef is brown. Cook sausage in small skillet, stirring frequently, until no longer pink; drain. Stir pork, 1 cup of the beef broth, the tomato sauce, the tomato cocktail, 3/4 cup of the beer, 6 tablespoons of the chili powder, the onion powder, garlic powder and 1 teaspoon of the pepper sauce into beef.(At this point feel free to drink the remaining 6 oz. of beer. After all, cooking chili is hot work.) Heat to boiling; reduce heat. Simmer uncovered about 1 1/2 hours, adding remaining beef broth for desired consistancy. Cook until beef is fork tender. Stir in rest of chili powder, pepper sauce and cumin. Simmer uncovered 30 minutes. Salt to taste.
FROM BETTY CROCKER INTERNATIONAL CHILI SOCIETY 1992 $25,000 WINNER.
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