Gail's Coors Light Chili
This Recipe Makes: Some chili!
Ingredients | |||||||
Quantity | Ingredient | ||||||
2 strips | bacon | ||||||
2 lbs | beef chuck, diced (don't use ground beef!) | ||||||
2 cans | (12 oz) Coors Light | ||||||
2 tbsps | Chili powder | ||||||
1 tbsp | dried oregano | ||||||
1 tbsp | ground cumin | ||||||
1/2 tsp | cayenne pepper | ||||||
2 tsp | Worcestershire sause | ||||||
1 tbsp | cornmeal or masa harina | ||||||
Cooked | Pinto beans if you have to. (I hate beans. Leave these out! Dave) | ||||||
Some | shredded extra sharp chedder cheese | ||||||
Some | Cooked Rice | ||||||
A few | Corn Bread Muffins |
Cook bacon til crisp; drain, save dripping in a large pot. (We use the gravy pot). Crumble bacon; set aside. Brown the beef in
the bacon drippings. Add the next 6 ingredients and 1 teaspoon of salt. Bring to boiling; reduce heat.
Simmer, covered, 45 minutes. Combine corn meal and 1/4 cup water. Stir into hot mixture; add crumbled
bacon. Return to boiling. Reduce heat; simmer, covered 15 minute or til beef melts in your mouth! Add
water and continue to simmer if you need to!
In a bowl, crush a corn muffin. Spoon in some rice. Put in some chili and top with shredded chedder!