Ingredients for 20 000 Prize Winning Chili Con Carne
- 3 lbs ground beef (chuck)
- lean pork
- 2 large onions, chopped
- 4 garlic cloves, minced
- Budweiser beer
- 1 (15 ounce) can Hunts tomato sauce
- 1 cup warm water
- 1/4 cup chili powder
- 2 tbsp ground cumin
- bouillon
- 1 tbsp dried oregano
- paprika
- sugar
- unsweetened cocoa
- coriander
- Louisiana hot sauce
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 2 tbsp vegetable oil, divided
- 2 (28 ounce) cans crushed tomatoes
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 2 (15 ounce) cans pinto beans, drained and rinsed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
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How to Make 20 000 Prize Winning Chili Con Carne
- Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown half of the ground beef, breaking it up with a spoon.
- Drain off excess fat.
- Remove browned beef from the pot and set aside.
- Add remaining 1 tablespoon of vegetable oil to the pot and brown the remaining ground beef. Drain off all but 2 tablespoons of the rendered fat.
- Add the chopped onion and minced garlic to the pot. Cook and stir until softened, about 5 minutes.
- Add the browned beef back to the pot along with the crushed tomatoes, tomato sauce, kidney beans, pinto beans, green bell pepper, red bell pepper, chili powder, cumin, oregano, cayenne pepper, salt, and black pepper.
- Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
- In a small bowl, whisk together the flour and cornmeal.
- Gradually whisk in the warm water until smooth.
- Stir the flour mixture into the chili.
- Cover and cook for an additional 20 minutes, allowing the chili to thicken.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
55g
Fat
25g
Carbs
12g
