RECIPE: Chili Pot

  O.C.Register Jan05'89 "Prize-winning Chili Pot"

  2 TB        vegetable oil
  3 lbs       lean beef chuck, coarsely ground or finely diced
  1/2 cup     instant minced onion
  1/3 cup     chili powder
  2 TB        ground cumin
  1 TB        paprika
  1 tsp       oregano leaves
  1 tsp       garlic powder
  3/4 tsp     salt
  1/8 tsp     dried thyme leaves
  1/8 tsp     rubbed sage
  2 cups      chicken broth
  3/4 cup     beer
  8 oz        tomato sauce
  1 1/2 tsp   granulated sugar
  1/4 tsp     ground black pepper

  In dutch oven or large pot or kettle, heat oil over medium
heat.  Add a third of the meat.  Cook and stir until it loses
pink color.  Remove with slotted spoon to platter and repeat
with remaining meat.  Return meat and collected juices to pan
along with the minced onion, chili powder, cumin, paprika,
oregano, garlic, salt, thyme, sage, chicken broth, beer and
tomato sauce (i.e. everything except sugar & pepper).  Bring
to a boil, reduce heat and simmer, partially covered for 1.5
hours, stirring occasionally.  Just before serving, stir in
the sugar and black pepper.

  Serve with a dollop of sour cream or spoon over beans, rice
or pasta if desired.

  Makes about 6 to 8 servings.

April 1989

Hazel Boston-Baden, P.O. Box 17522, Anaheim CA 92817.
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