Mike’s Daytona Chili Recipe

Mike’s Daytona Chili Recipe

Ingredients:

3 lbs of beef (ground)
1 lb of pork (ground)
1 lb of hot sausage (Italian); sliced to 1/2-inch thick
4 Tbsps of diced onion
1 Tbsp of garlic (granulated)
3 Tbsps of olive oil
3 tsps of hot sauce (Tabasco)
1 tsp of garlic powder
1 tsp of onion powder
1 Tbsp of cumin (ground)
2 cans of stewed tomatoes
3 Tbsps of chili powder
1 Tbsp of sugar (brown)
1 tsp of salt
1 Tbsp of paprika
2 tsps of Worcestershire sauce
5-3/4 c of juice (V-8)
1 can of beer (Mexican)
1/4 c of cornmeal (to thicken)

Instructions:

Brown the meat, garlic, and onions in oil. Once done, drain and return it to the pot. Add granulated garlic, hot sauce, garlic powder, onion powder, cumin, stewed tomatoes, chili powder, brown sugar, salt, paprika, Worcestershire sauce, juice, and beer; let it boil. Once boiling, decrease the heat and let it simmer, about 2-1/2 hours.

Combine cornmeal with (beef) stock; add into the pot. Let it stand for a day. Serve.

Crockpot:
Place beef, pork, sausage, onion, granulated garlic, oil, hot sauce, garlic powder, onion powder, cumin, stewed potatoes, chili powder, brown sugar, salt, paprika, Worcestershire sauce, juice, and beer inside a crockpot. Cook for four hours at high setting or eight hours for low. After three hours for high (six hours for low), add cornmeal then mix. Add (beef) stock if necessary.

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