I'm not gonna mess around here. This is the official recipe for The Devil's Own Chili. There are a ton of other recipes utilizing The Devil's Own Chili. We'll find an appropriate place to list those on this website, but for now, this is it.
(you will need...a 3-qt pot with cover; 2 tablespoons of vegetable oil; One 14.5oz can EACH of Beef Broth and Low-Salt Chicken Broth; One 8oz can of Tomato Sauce; One Tablespoon of cornmeal; 2lbs lean ground chuck beef (or turkey or chicken); One The Devil's Own Chili Spice packet (obvi).
- Over a medium flame, heat the oil and add the beef. Sear meat only until it turns grey, turning frequently.
- Drain the fat, then stir in the tomato sauce and the broths. Bring to a boil. Empty the spice packet and cornmeal into pot and stir throroughly.
- Cover the pot, reduce the heat to a low simmer and cook for 60 minutes, stirring occasionally. Let cool for at least an hour after the heat is turned off to allow the spices to set up fully, before re-heating to serve. If too spicy (lame) add 1/2 teaspoon brown sugar to their bowl and try hard not to make fun of them.
- Enjoy the best chili ever.