Prize-Winning Chili Con Carne
Prep
35 mins
Cook
2 hrs 20 mins
Servings
2
Difficulty
Hard
This is the chili recipe that won me twenty thousand dollars in a national competition, and honestly, I still can't believe it happened. The secret is in the unexpected combination of spices and a touch of cocoa that adds incredible depth without anyone quite knowing what it is. Using lean pork alongside chuck beef keeps it healthier than traditional versions while adding amazing flavor complexity. What I love most is that this recipe won't break the bank for ingredients you probably already have, and it comes together in under three hours from start to finish. Every time I make it, friends ask for the recipe, and now I'm sharing my winning formula with you.
Ella x
Ingredients
- 1 kglean chuck (beef)(ground)
- ½ kglean pork(ground)
- 237 mlonion(finely chopped)
- 4garlic cloves(finely chopped)
- 1 12 ouncecan of lager
- 8 ouncestomato sauce
- 237 mlwater
- 3 tablespoonschili powder
- 2 tablespoonscumin(ground)
- 2 tablespoonsbouillon(or 6 cubes)
- 2 teaspoonsoregano leaves
- 2 teaspoonspaprika
- 2 teaspoonssugar
- 1 teaspoonunsweetened cocoa
- 1 teaspooncoriander(ground)
- 1 teaspoonlouisiana hot sauce(or to taste)
- 1 teaspoonflour
- 1 teaspooncornmeal
Detail level
Instructions
- 1
In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat.
- 2
Brown remaining meat; pour off all fat except 2 Tbsps.
- 3
Add onion, garlic; cook and stir until tender.
- 4
Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well.
- 5
Bring to boil; reduce heat and simmer covered 2 hours.
- 6
Stir together flour and cornmeal; add warm water. Mix well.
- 7
Stir into chili mixture. Cook covered 20 minutes longer.
- 8
Serve hot.
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