---------- Recipe via Meal-Master (tm) v8.02
  
       Title: $20,000 PRIZE-WINNING CHILI
  Categories: Tex-mex
       Yield: 1 servings
  
   2 1/2 lb Lean ground chuck
       1 lb Lean ground pork
       1 c  Finely chopped onion
       4    Garlic cloves; finely chpd.
       1 cn Budweiser beer (12 oz.)
       8 oz Hunt’s tomato sauce
       1 c  Water
       3 tb Chili powder
       2 tb Ground cumin
       2 tb Wyler’s beef-flavor instant
            -bouillon (or 6 cubes)
       2 ts Oregano leaves
       2 ts Paprika
       2 ts Sugar
       1 ts Unsweetened cocoa
     1/2 ts Ground coriander
     1/2 ts Louisiana hot sauce,to taste
       1 ts Flour
       1 ts Cornmeal
       1 tb Warm water
  
   In large saucepan or Dutch oven, brown half the meat;
   pour off fat. Remove meat. Brown remaining meat; pour
   off all fat except 2 Tbsps. Add onion, garlic; cook
   and stir until tender. Add meat and remaining
   ingredients except flour, cornmeal and warm water. Mix
   well. Bring to boil; reduce heat and simmer covered 2
   hours. Stir together flour and cornmeal; add warm
   water. Mix well. Stir into chili mixture. Cook covered
   20 minutes longer. Serve hot. Makes 2 quarts.
   
   From: Bill and Becky Pfeiffer. 1980 World Championship
   Chili Cookoff Winners.
   
   Posted on GEnie Food & Wine RT May 24, 1993 by
   M.HATALA [Mike in FL.]
   
   From the recipe files of Sylvia Steiger, GEnie
   THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
   moderator at net/node 004/005, Internet
   sylvia.steiger@lunatic.com
  
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