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Jack's Chile Recipe


  • lean chuck, ground, 2 1/2 Pounds
  • lean pork, ground, 1 pound
  • garlic cloves, finely chopped, 4
  • hunt's tomato sauce, 8 ounces
  • beer (12 oz.), 1 can
  • chili powder , 3 tablespoons
  • instant beef bouillon (or 6 cubes), 2 tablespoons
  • cumin, ground, 2 tablespoons
  • paprika, 2 teaspoons
  • oregano leaves , 2 teaspoons
  • Sugar, 2 teaspoons
  • coriander, ground, 1/2 teaspoon
  • unsweetened cocoa , 1 teaspoon
  • Louisiana hot sauce , 1/2 teaspoon
  • cornmeal, 1 teaspoon
  • flour, 1 teaspoon
  • water, 1 teaspoon


1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.

2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.

3. Add the garlic, cook and stir until tender.

4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.

5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.

6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.

7. Stir into chili and cook, covered, for an additional 20 minutes.

Grocery List for this recipe

1lean chuck, ground

1lean pork, ground

1garlic cloves, finely chopped

1hunt's tomato sauce

1beer (12 oz.)

1chili powder

1instant beef bouillon (or 6 cubes)

1cumin, ground


1oregano leaves


1coriander, ground

1unsweetened cocoa

1Louisiana hot sauce