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Dave Drum's Prize Winning Chili

Yield: 1 Servings

4 lb chilli grind round steak
4 t garlic powder
1 lg onion,chopped fine
4 t cocoa
2 t coriander.,Ground
3 T kraft beef base.
24 oz v8 (straight (or picante))
1 t cayenne pepper
8 T chilli powder
4 t cumin
4 oz can of old el paso (or la)
-preferida,green chiles
1 strong coffee,opt'l
1/2 t brown sugar,opt'l

Use a 12" cast iron Dutch Oven. Toss 4 lb. of chilli grind round steak into the pot and start browning it. Add 1 tsp. of garlic powder per pound of meat. While meat is browning chop a large onion reasonably fine. When ground round no longer shows pink add the diced onion and 1 tsp cocoa (Hershey's or Nestle') per pound of meat. Toss
in 2 tsp ground coriander. Stir in 3 Tbsp. Kraft Beef Base. Add about half of a 48 oz. can of V8 (straight or picante') juice and 1 tsp. of cayenne pepper. Continue to simmer and stir. When onions are clear toss in 2 Tbsp per pound of meat of chilli powder and 1 tsp. per pound cumin. Add a 4 oz. can of Old El Paso or La Preferida green chiles. Continue to simmer and stir until onions are tender and completely transparent adding V8 juice as necessary. If you run out of V8 use either unsalted tomato juice or strong coffee to add liquid. Total cooking time about 90 minutes.

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