Paired with some fun basketball games (NCAA tournament coming so soon!) or a poker night with friends, this chili is a great way to enjoy friends while also fulfilling your food cravings. The website (Moms Who Think) where I found this recipe boasted, "this chili has been taste tested by people that have searched high and low for the best chili recipe and they agree it is definitely a winner!.....it was a blue ribbon winner at a chili cookoff."
We loved it -- the beer, unsweetened cocoa, and the blend of different ground meats was wonderful. It wasn't that spicy and we enjoyed it for leftovers, finishing off every last bite. It cooks for a while, so it is perfect for a weekend dinner that you can eat during the week.
Game Day Chili
Ingredients:
2 1/2 pounds lean chuck, ground
1 pound lean pork, ground
4 garlic cloves, minced
1 cup finely chopped onion
8 ounces tomato sauce
1 cup water
1 can beer (12 oz.) (we used a shiner ale)
3 tablespoons chili powder
2 tablespoons instant beef bouillon (or 6 cubes)
2 tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon ground coriander
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water
Directions:
In a large saucepan (I used a stock pot since I knew it was going to make a lot) brown the ground meat (beef and pork), drain the fat. (may have to do in batches). Place meat in bowl while you cook veggies. Add the garlic and onion, cook and stir until tender, about 10 minutes.
Put back in meat and add the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
Bring to a boil then reduce heat and simmer, covered , for 2 hours.
In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
Stir into chili and cook, covered, for an additional 20 minutes.
Serve with warm moist corn bread muffins, which will be posted on Friday.
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