*  Exported from  MasterCook  *
 
                            Daytona Beach Chili
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      lb            Ground beef
    1      lb            Ground pork
    1      lb            Hot italian sausage
                         - sliced 1/2 thick
    4      tb            Onion -- diced; “dried”
    1      tb            Granulated garlic
    3      tb            Olive oil
    3      ts            Tabasco
    1      t             Garlic powder
    1      t             Onion powder
    1      tb            Cumin
    3      tb            Chili powder
    2      cn            Stewed tomatoes
    1      tb            Brown sugar
    1      t             Salt
    2      ts            Worchestershire
    1      tb            Paprika
   46      oz            V-8
    1      cn            Mexican beer
      1/4  c             Cornmeal -- to thicken
 
   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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