$20,000 Prize-Winning Chili


prep 0:40       total 3:00


2 quarts



2-1/2 lb. lean ground chuck
1 lb. lean ground pork
1 cup onion, finely chopped
4 cloves garlic, finely chopped.
1 can (12 oz.) Budweiser beer
1 can (8 oz.) Hunt's tomato sauce
1 cup water
3 tbsp. chili powder
2 tbsp. ground cumin
2 tbsp. Wylers' beef-flavor instant bouillon
2 tsp. oregano leaves
2 tsp. paprika
2 tsp. sugar
1 tsp. unsweetened cocoa
1/2 tsp. ground coriander
1/2 tsp. louisiana hot sauce, to taste
1 tsp. flour
1 tsp. cornmeal
1 tbsp. warm water


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.

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4 Recipe Reviews


barnesaw reviewed $20,000 Prize-Winning Chili on November 22, 2004

Very good, but a little light on the tomato/sauce/paste. Add a bit of each and adjust the spices, and you have a golden recipe.


avihanan reviewed $20,000 Prize-Winning Chili on January 31, 2005

A real winner. My friends all raved about it. I left out the cocoa, though, and I left out the pork, being kosher. But the spicing is dead on. Have made it a lot and will continue!


marvinweaver reviewed $20,000 Prize-Winning Chili on October 28, 2005

after you brown the meat, just add the remaining ingredients plus 2 shots of brandy and mix well. Cook over a low heat for four hours and it becomes a $1,000,000 prize winning chili.


ryansnyder reviewed $20,000 Prize-Winning Chili on April 11, 2010

This was a really good chili. The spices were spot on - and my taste tester agreed thought it was the best chili they'd ever tasted. It's almost a rendition of Cincinnati chili.

I substituted 1 cup beef broth for the bouillon cubes. After the first tasting, I added 2 cans of kidney beans, because my idea of chili is to have something a bit more than just meat and sauce. Well done Kathy :)