Dis is a delightful dish. It is so easy to fix,
I garontee!
| 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 |
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.