1981 world champ. butterfield stageline chili
25 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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.