3 lb Ground beef
1 lb Ground pork
1 lb Hot italian sausage
– sliced 1/2″ thick 4 tb Onion — diced; “dried”
1 tb Granulated garlic
3 tb Olive oil
3 ts Tabasco
1 t Garlic powder
1 t Onion powder
1 tb Cumin
3 tb Chili powder
2 cn Stewed tomatoes
1 tb Brown sugar
1 t Salt
2 ts Worchestershire
1 tb Paprika
46 oz V-8
1 cn Mexican beer
1/4 c Cornmeal — to thicken
Brown meat, onions, garlic in olive oil, drain. Return to pot and add all other ingredients. Bring to a boil. Turn heat down and simmer for about 2 1/2 hours. Mix the cornmeal and beef stock and add to pot. Cook this
the day before it is served. CROCK POT: Place all ingredients in crock pot. Add meat and cook on high 4 hours or on low for 8 hours. After 3 hours on high or 6 hours on low mix the cornmeal, if needed with the beef stock and add to pot. This is the first time I tried this chili. It was cooked in the crock pot because Sears tried to deliver a damaged stove on 02/17/94. Chili was cooked on 02/19/94. The Daytona 500 is on Sunday the 20th. We will have ribs cooked in the Nesco. Linda made her potato salad and we will have this chili. NOTE: The crock pot was to full, use less meat or less liquid. NOTE: Chili was no good! We mixed it with dry dog food and gave it to the dogs. The meat must be browned before it is put in the C/P.