1981 world champ. butterfield stageline chili

Yield: 25 servings

Measure Ingredient
\N \N From: S. Van Bibber XWCG89a
4 xes Medium onions, minced
10 pounds Lean beef brisket, finely ch
¼ cup Oil
1½ x Cloves garlic, minced
2 pounds Ground pork
1 can (7oz) whole green chiles, mi
1 can (15oz) tomato sauce
1 pounds Whole tomatoes, finely chopp
1 tablespoon Cumin
1 teaspoon Salt
1 teaspoon Oregano
1 tablespoon Dry mustard
1 ounce Tequila
1 can Beer
2 xes (3oz) chili powder
2 xes Beef bouillon cubes

Brown onions and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil, then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min before serving.

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