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1
In a large size Dutch oven or large size deep sauce pan, brown ground beef and ground pork over medium heat, making sure that the meat is well crumbled.
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2
When the meat is completely browned cover saucepan and turn heat to low.
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3
After 5 minutes, remove the ground meat from the heat and drain off most of the fat.
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4
Keep some of the fat in the pan for flavor, (about 2 to 3 tablespoons).
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5
While the meat is still off the heat, add water and the cornstarch in a medium size mixing bowl.
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6
Whisk the cornstarch thoroughly as it's added until it's dissolved into the water.
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Now add the Wondra flour to the water mix and whisk until all is dissolved.
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8
Add water mixture to the pan of meat.
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9
Return the pan to the burner over medium heat and add the remaining ingredients.
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10
Bring mixture to a boil stirring often to keep it from sticking to the bottom of the pan.
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11
When chili begins to boil, reduce the heat and simmer for 40 minutes uncovered.
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12
When chili is done it will be thicker and darker.
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NOTE: Wondra flour is a finely-ground quick-mixing flour used in sauces and gravies.
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It is made by Gold Medal and can usually be found in the baking aisle next to the other flour.
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15
Perfect chili for hot dogs!
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Makes about 8 cups (16-1/2 cup) servings.
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Cook's Note: This recipe can be cut in half or doubled.
