Daytona Beach Chili

Yield: 6 Servings

3 lb beef, Ground
1 lb pork, Ground
1 lb hot Italian sausage, Sliced
-1/2 thick
4 Tbsp onion, diced; dried
1 Tbsp granulated garlic
3 Tbsp olive oil
3 tsp Tabasco
1 tsp garlic powder
1 tsp onion powder
1 Tbsp cumin
3 Tbsp chili powder
2 can stewed tomatoes
1 Tbsp brown sugar
1 tsp salt
2 tsp Worcestershire
1 Tbsp paprika
46 oz v-8
1 can Mexican beer
1/4 cup cornmeal, to thicken

Brown meat, onions, garlic in olive oil, drain. Return to pot and
add all other ingredients. Bring to a boil. Turn heat down and simmer for about 2 1/2 hours. Mix the cornmeal and beef stock and add to pot.
Cook this the day before it is served. CROCK POT: Place all
ingredients in crock pot. Add meat and cook on high 4 hours or on low
for 8 hours. After 3 hours on high or 6 hours on low mix the
cornmeal, if needed with the beef stock and add to pot.

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