Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Cooking oil
3 lb Beef, boneless sirloin,
London broil OR tri-tip
Steak, cubed
6 oz Bulk pork sausage
1 cn (14 1/2 oz.) beef broth
1 cn (8 oz.) tomato sauce
1 cn (6 oz.) tomato cocktail
1 cn Or bottle (12 oz.) beer
11 tb Chili powder
1 tb Onion powder
1 ts Garlic powder
2 ts Tabasco sauce
1 tb Ground cumin
Salt to taste

Heat oil in Dutch oven over medium heat. Cook beef in oil, stirring
occasionally, until beef is brown. Cook sausage in small skillet,
stirring frequently, until no longer pink; drain. Stir pork, 1 cup of
the beef broth, the tomato sauce, the tomato cocktail, 3/4 cup of the
beer, 6 tablespoons of the chili powder, the onion powder, garlic
powder and 1 teaspoon of the pepper sauce into beef.(At this point
feel free to drink the remaining 6 oz. of beer. After all, cooking
chili is hot work.) Heat to boiling; reduce heat. Simmer uncovered
about 1 1/2 hours, adding remaining beef broth for desired
consistancy. Cook until beef is fork tender. Stir in rest of chili
powder, pepper sauce and cumin. Simmer uncovered 30 minutes. Salt to
taste.

FROM BETTY CROCKER INTERNATIONAL CHILI SOCIETY 1992 $25,000 WINNER.

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