3 lb Ground beef
1 lb Ground pork
1 lb Hot italian sausage sliced 1/2" thick
4 tbsp Onion, diced; "dried"
1 tbsp Granulated garlic
3 tbsp Olive oil
3 tsp Tabasco
1 tsp Garlic powder
1 tsp Onion powder
1 tbsp Cumin
3 tbsp Chili powder
2 can Stewed tomatoes
1 tbsp Brown sugar
1 tsp Salt
2 tsp Worchestershire
1 tbsp Paprika
46 oz V-8
1 can Mexican beer
1/4 cup Cornmeal, to thicken
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Brown meat, onions, garlic in olive oil, drain. Return to pot and add all other ingredients. Bring to a boil. Turn heat down and simmer for about 2 1/2 hours. Mix the cornmeal and beef stock and add to pot. Cook this the day before it is served. CROCK POT: Place all ingredients in crock pot. Add meat and cook on high 4 hours or on low for 8 hours. After 3 hours on high or 6 hours on low mix the cornmeal, if needed with the beef stock and add to pot. This is the first time I tried this chili. It was cooked in the crock pot because Sears tried to deliver a damaged stove on 02/17/94. Chili was cooked on 02/19/94. The Daytona 500 is on Sunday the 20th. We will have ribs cooked in the Nesco. Linda made her potato salad and we will have this chili. NOTE: The crock pot was to full, use less meat or less liquid. NOTE: Chili was no good! We mixed it with dry dog food and gave it to the dogs. The meat must be browned before it is put in the C/P.
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