This recipe won Best Chili at the annual chili cookoff in 2007 sponsored by the Southern California Naturist Association. It has a little "kick" but is very easy to prepare. The secret, says Joe, is to use the best cut of meat you can find.

INGREDIENTS:

6 lbs filet mignon
1 cup chile powder (4.5 ounces)
1 cup brown sugar
2 Tbl ground cumin
2 Tbl ground oregeno
2 Tbl salt
2 Tbl Cayenne pepper
1 qts beef broth
2 qts tomatoes (crush by hand)
1/2 cup cornmeal
1/2 cup cold water

INSTRUCTIONS:

Prep Time: approximately 4 hours.

1. Cut beef into chunks and brown one pound at a time.

2. When all meat is browned, place all of it in a kettle and add seasonings and crushed tomatoes.

3. Simmer for 2 hours, skimming off any fat.

4. Combine cornmeal and cold water and stir thoroughly into the chili.

5. Simmer 30 to 50 minutes.

Serve hot - Enjoy!

Submitted by SCNA member Joe Rubin