1981 world championship butterfield stageline chili
25 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Medium onions -- minced |
| 10 | pounds | Lean beef brisket -- finely chopped |
| ¼ | cup | Oil |
| 1½ | Cloves Garlic -- minced | |
| 2 | pounds | Ground pork |
| 1 | 7 oz can whole green chiles minced | |
| 1 | 15 oz can Tomato sauce | |
| 1 | pounds | Whole tomatoes -- finely chopped |
| 1 | tablespoon | Cumin |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Oregano |
| 1 | tablespoon | Dry mustard |
| 1 | ounce | Tequila |
| 1 | can | Beer |
| 1 | 3 oz jar Chili powder | |
| 2 | eaches | 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.
Serves 25
From: Carl Berger (Cooking Echo) Recipe By :
From: Marjorie Scofield Date: 10-19-95 (00:23) (160) Fido: Recipes