Debra’s Blue Ribbon Chili

Ingredients:

3  lb. chili meat, ground
2  lb. lean pork, ground
10 garlic cloves, finely chopped
2 chopped onions
8 oz. Hunt’s tomato sauce
16 oz. Hunts original stewed tomatoes
3 Cups water
1/2 Cup Ketchup
3 Tablespoons chili powder
2 Cube  instant beef bouillon
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
1/2 teaspoon coriander/Cilantro,    ground
1/2 tsp red pepper
3 teaspoon sweetened cocoa
1 teaspoon Louisiana hot sauce

Directions:

1. In a large Pressure Cooker brown the ground meat salt and pepper (the beef and the pork), drain the fat.

2. Drain all but 1 tablespoons of the fat.

3. Add the garlic and onion, cook and stir until tender.  Cook with meat!

4. Add the tomato sauce, water, chili powder, bouillon, cumin, paprika, oregano, coriander/Cilantro, cocoa, and hot sauce. Mix well.  I mixed all dry ingredients with tomato sauce.

5. Bring to a boil then reduce heat and simmer, close cover on Pressure Cooker, cook for 30 min in Pressure Cooker when rocker starts.

Debra Houston-Holmes won first place in Fisherman’s Chapel’s Annual Chili Cook-off.