$20,000 Prize-Winning Chili Con Carne

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Ready In:
2hrs 55mins
2 quarts




  • In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat.
  • Brown remaining meat; pour off all fat except 2 Tbsps.
  • Add onion, garlic; cook and stir until tender.
  • Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well.
  • Bring to boil; reduce heat and simmer covered 2 hours.
  • Stir together flour and cornmeal; add warm water. Mix well.
  • Stir into chili mixture. Cook covered 20 minutes longer.
  • Serve hot.

Questions & Replies

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  1. this was okay. too greasy for my tastes.
  2. I agree with gay. Also too many ingredients makes a dish too complictated, I would say a few of the spices could have been left out. It had a nice flavour though!
  3. My only comment would be that it looks is if I should have kept out the 1st patch of meat cooked and used the remainder to simmer for 2 hours because if I used all the meat I did not have anything to bring to a boil it was to dry. just my thoughts.
  4. We enjoyed this so much!!! Did not find it greasy as we used the lean meat...we did add about 5 cups of tomatoe juice so it was jucier. Loved the combination of spices!!


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