1981 winning recipe chili - mexican

Categories
Tex/mexican
Chili
Main dish
Meat
Yield
4 servings
MeasureIngredient
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

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.

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