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"Well...okay, it was third prize in a Chili Cook-Off contest, but my booth won first prize in that category!" - Hope Pryor, owner CooksRecipes.com.

Real Prize-Winning Chili

2 pounds stewing beef, cut into 1/2-inch cubes

1 large yellow onion, chopped

6 cloves garlic, finely minced

2 tablespoons vegetable oil

1/3 cup mild chili powder

1 1/2 teaspoons oregano leaves

1 1/2 teaspoons basil leaves

1 1/2 teaspoons cumin powder

1 teaspoon dried cilantro leaves

1 bay leaf

2 (14.5-ounce) cans diced tomatoes, undrained

1 (15-ounce) can tomato sauce

1 (7-ounce) can diced green chilies

2 tablespoons packed brown sugar

2 teaspoons kosher or coarse salt

1/2 teaspoon freshly ground black pepper

1 tablespoon white vinegar

1 teaspoon Tabasco Brand sauce

1 bottle or can of beer, any brand

1. In small bowl mix chili powder, oregano, basil, cumin, cilantro and bay leaf. Set aside.
2. Brown beef in large cooking pot over medium-high heat; drain any fat. Add the onion and garlic and cook until onion has softened. Push the beef/onion mixture to one side of the cooking pot. Add the oil to the empty side, then add the spice mixture and cook for 30 seconds over medium heat, stirring constantly, then combine with the beef. Add the tomatoes, tomato sauce, green chilies, brown sugar, salt, pepper, vinegar, Tabasco sauce and the beer.
3. Bring to a boil; cover and reduce heat. Cover and simmer for 3 to 4 hours, removing cover last 30 minutes of cooking time.

Makes 8 servings.

Serving Suggestion: Serve this bowl of red with warm cornbread. Traditionally, true Chili does not contain beans. If you prefer your chili with beans, then add a can or two of any style beans (kidney black, red, or pinto), drained and rinsed, at the end of the cooking time.

Nutrition Facts: Nutrition (per serving): 266.6 calories; 25% calories from fat; 7.6g total fat; 64.6mg cholesterol; 1096.4mg sodium; 1003.5mg potassium; 19.6g carbohydrates; 4.3g fiber; 9.4g sugar; 15.3g net carbs; 28.7g protein.

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