1981 winning recipe chili - mexican

4 servings

Ingredients

Quantity Ingredient
2½ pounds Beef brisket, 1\" cubes
1 pounds Lean pork, ground
Large onion, chopped fine
2 tablespoons Wesson oil
3 xes Garlic cloves, minced
2 tablespoons Diced green chilies
8 ounces Tomato sauce
Salt and pepper to taste
Beef bouillon cube
12 ounces Budweiser beer
1¼ cup Water
6 tablespoons Chili powder
2½ tablespoon Ground cumin
⅛ teaspoon Dry mustard
⅛ teaspoon Brown sugar
Oregano, pinch

Directions

In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot Wesson Oil. Add Salt and Pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and Chili is thick and bubbly. Stir occasionally.

Related recipes