Chili

It's starting to get even colder in Rexburg. Carly wanted me to make chili a couple of weeks ago but I didn't so I decided to appease her and make some amazing chili. The recipe I used didn't call for beans, next time I think I'll throw some pinto bean in, because I love beans. It was very flavorful and delicious without the beans, so no worries. Another thing, this recipe calls for beer, I used non-alcoholic beer. If even non-alcoholic beer offends you.... don't put it in, but don't blame me if it doesn't taste amazing, you big baby.

Ingredients:

2 1/2 lb. lean chuck, ground
1 lb. lean pork, ground
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. hunt's tomato sauce
1 cup water
1 can beer (12 oz.)
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 coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon louisiana hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water

1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.
2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
3. Add the garlic and onion, cook and stir until tender.
4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.
6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
7. Stir into chili and cook, covered, for an additional 20 minutes.

Side note: A way to save time is to put all the dry ingredients together in a bowl and the liquid ingredients together in another bowl. That way you don't have to rush measuring everything right before you put it in.