Here’s the chili recipe I made for our chili cook-off at work. It’s based on a recipe from Texas on the Halfshell.

• 1 3/4 lb chili grind beef
• 1 lb ground venison
• 1 c. chopped onion
• 5 cloves garlic
• 1 - 12 oz bottle Corona beer
• 1 - 8 oz can Hunt’s tomato sauce
• 1 c. water
• 3 tbs. dark chili powder
• 2 tbs. ground cumin
• 6 cubes beef bouillon
• 2 tsp. oregano leaves
• 2 tsp. sugar
• 2 tsp. hot hungarian paprika
• 1 tsp. cocoa
• 1 tsp. ground coriander
• small hand-full of chili petins (around 15-20 chilis)

Brown the meat in a cast iron skillet - pour off most of the fat. Add the onion & garlic & cook until the onions are translucent. Add everything else and simmer covered or two hours or more.