Sandra Giesbrecht’s “Hotty Prize Winning Chilli” (serves 6-8)

2 lbs stewing beef, diced
1 large, yellow onion, chopped
6 cloves garlic, finely minced
2 tbs vegetable oil
1/3 cup mild chilli powder
1 1/2 tsp dried oregano leaves
1 1/2 tsp dried basil leaves
1 1/2 tsp cumin powder
2-3 tsp red pepper flakes (optional)
1 bay leaf
2 (14.5 oz) cans diced tomatoes (un-drained)
15 oz can tomato sauce
7 oz can diced green chillies
2 tbs packed brown sugar
2 tsp salt
1/2 tsp pepper
1 tbs Tabasco
1 tbs white vinegar
1 bottle/can beer
In a small bowl, combine first 5 dried spices. In a large pot over med-high heat, brown beef; drain off fat. Add onion and garlic; cook until softened. Push beef/onion mixture to one side. Heat oil on empty side, then add spice mixture and cook for 30 seconds, stirring constantly. Combine with beef. Add tomatoes, tomato sauce, green chillies, brown sugar, salt, pepper, vinegar, Tabasco, beer and bay leaf. Bring to a boil, cover and reduce heat. Simmer 3-4 hours, removing lid for last 30 minutes. Discard bay leaf. Serve with warm cornbread.