See below ingredients and instructions of the recipe
2 tb Vegetable oil 3/4 ts Salt
3 lb Lean beef chuck, coarsely 1/8 ts Dried thyme leaves
-ground or finely diced 1/8 ts Rubbed sage
1/2 c Instant minced onion 2 c Chicken broth
1/3 c Chili powder 3/4 c Beer
2 tb Ground cumin 8 oz Tomato sauce
1 tb Paprika 1 1/2 ts Granulated sugar
1 ts Oregano leaves 1/4 ts Ground black pepper
1 ts Garlic powder
O.C.Register Jan05'89 "Prize-winning Chili Pot"
In dutch oven or large pot or kettle, heat oil over medium
heat. Add a third of the meat. Cook and stir until it loses
pink color. Remove with slotted spoon to platter and repeat
with remaining meat. Return meat and collected juices to pan
along with the minced onion, chili powder, cumin, paprika,
oregano, garlic, salt, thyme, sage, chicken broth, beer and
tomato sauce (i.e. everything except sugar pepper). Bring
to a boil, reduce heat and simmer, partially covered for 1.5
hours, stirring occasionally. Just before serving, stir in
the sugar and black pepper.
Serve with a dollop of sour cream or spoon over beans, rice
or pasta if desired.
Makes about 6 to 8 servings.