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Categories:
ground beef ground pork water cornstarch Wondra flour tomato paste chili powder paprika white vinegar salt onion flakes sugar garlic ground black pepper
Viewed: 44 - Published at: 6 years agoIngredients
- 1 lb ground beef
- 1/2 lb ground pork
- 6 cups water
- 1/4 cup cornstarch
- 1/2 cup Wondra Flour (see below)
- 1 (6 ounce) can tomato paste
- 1/3 cup chili powder
- 1 tablespoon paprika
- 2 tablespoons white vinegar
- 1 1/2 teaspoons salt
- 3 tablespoons dried onion flakes
- 1 1/2 teaspoons granulated sugar
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon ground black pepper
Method
- In a large size Dutch oven or large size deep sauce pan, brown ground beef and ground pork over medium heat, making sure that the meat is well crumbled.
- When the meat is completely browned cover saucepan and turn heat to low.
- After 5 minutes, remove the ground meat from the heat and drain off most of the fat.
- Keep some of the fat in the pan for flavor, (about 2 to 3 tablespoons).
- While the meat is still off the heat, add water and the cornstarch in a medium size mixing bowl.
- Whisk the cornstarch thoroughly as it's added until it's dissolved into the water.
- Now add the Wondra flour to the water mix and whisk until all is dissolved.
- Add water mixture to the pan of meat.
- Return the pan to the burner over medium heat and add the remaining ingredients.
- Bring mixture to a boil stirring often to keep it from sticking to the bottom of the pan.
- When chili begins to boil, reduce the heat and simmer for 40 minutes uncovered.
- When chili is done it will be thicker and darker.
- NOTE: Wondra flour is a finely-ground quick-mixing flour used in sauces and gravies.
- It is made by Gold Medal and can usually be found in the baking aisle next to the other flour.
- Perfect chili for hot dogs!
- Makes about 8 cups (16-1/2 cup) servings.
- Cook's Note: This recipe can be cut in half or doubled.
