"Prize-Winning" Chili

Ingredients

• 2.5 pound(s) cubed beef chuck
• 1 pound(s) cubed pork
• 2 cup(s) chopped onion
• 4-6 clove(s) chopped garlic
• 1 bottle(s) beer
• 1 can(s) 8oz tomato sauce
• 1 cup(s) beef broth
• 3 tablespoon(s) chili powder
• 2 tablespoon(s) cumin
• 3-6 cube(s) low sodium beef bouillon
• 2 teaspoon(s) oregano
• 2 teaspoon(s) paprika
• 2 teaspoon(s) brown sugar
• 1 teaspoon(s) cocoa powder
• 1.5 teaspoon(s) ground coriander
• 0.5 teaspoon(s) chipotle Tabasco
• 0.5 teaspoon(s) ground chipotle
• 0.5 teaspoon(s) ground ancho
• 1 teaspoon(s) flour
• 1 teaspoon(s) cornmeal
• 1 tablespoon(s) beef broth
• 4-6 can(s) rinsed & drained beans (optional)
• 1/4 teaspoon(s) cinnamon (optional)

Preparation

1. In a large non-stick Dutch oven, brown the meat in small batches, avoid overcrowding, remove meat as it browns & set aside. Add onions and stir-fry til almost tender then add garlic. When onions are tender, add beer through ancho, stirring thoroughly to combine. Return meat to pan. Bring to boil; reduce heat, cover, simmer for two hours.


2. If you want Texas-style chili, make a slurry of 1tsp flour, 1tsp cornmeal, 1tbs beef broth. Stir into chili, cover, simmer for twenty minutes and you're done.


3. If you want Yankee-style chili, don't use the slurry. Add 4-6 cans of rinsed and drained beans, cover, simmer for twenty or more minutes. Add cinnamon, stir thoroughly and you're done.


4. Set out toppings: grated cheese, chopped onion. Serve with cornbread.