mexican style chili
| Measure | 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 |
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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