Chili
| 1 cup corn flour | 3 cups chopped onions |
| One 6-pack beer plus 1 extra can | 1 cup chopped bell peppers |
| Bacon drippings or olive oil | ¼ cup chopped garlic |
| 4 pounds chili meat, coarsely ground or cut into small pieces | Salt to taste |
| ¼ cup chili powder | 1 cup chopped fresh parsley |
| 2 tablespoons unsweetened Hershey’s cocoa powder | |
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In a medium-size mixing bowl, dissolve the corn flour as much as possible in 3 cans of beer, stirring until smooth. Set aside. Heat enough bacon drippings to coat the bottom of a large frying pan over a medium-high fire, then add the meat and brown it off. Add the remaining ingredients, including the dissolved corn flour, and let it cook, covered, for at least an hour over a medium-low fire; it’s best if you let it cook slowly for 3 hours. |