This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wadley Estate in Allen, Texas in 1990.



  1. Cook ground round, ground pork, onions, bell pepper, garlic, and jalapenos for 8 minutes.
  2. Add chili powder and cook stirring for 1 minute.
  3. Stir in tomatoes with their juice, beer, tomato paste, salt, cumin, oregano and bay leaves.
  4. Bring to a simmer stirring often.
  5. Reduce heat to low and simmer uncovered stirring occasionally for 2 hours.
  6. In a small bowl stir together cornmeal and ½ cup chili until smooth.
  7. Stir cornmeal mixture into chili and cook until thickened about 5 minutes.
  8. Place sour cream, pickled jalapenos, cheddar cheese and onions in separate dishes.
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