Daytona Beach Chili Recipe

Daytona Beach Chili Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
3 lbs: Ground beef,
1 lbs: Ground pork,
1 lbs: Hot italian sausage sliced 1/2" thick,
4 tbsp: Onion, diced; "dried"
1 tbsp: Granulated garlic,
3 tbsp: Olive oil,
3 tsp: Tabasco,
1 tsp: Garlic powder,
1 tsp: Onion powder,
1 tbsp: Cumin,
3 tbsp: Chili powder,
2 can: Stewed tomatoes,
1 tbsp: Brown sugar,
1 tsp: Salt,
2 tsp: Worchestershire,
1 tbsp: Paprika,
46 ounce: V-8,
1 can: Mexican beer,
1/4 cup: Cornmeal, to thicken

Directions:
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.


Source from luhu.jp

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