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.