Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Beef brisket, |
| \N \N | Cut into 1\" cubes |
| 1 pounds | Lean pork, ground |
| 1 \N | Large onion, chopped finely |
| 2 tablespoons | Wesson oil |
| \N \N | Salt and pepper to taste |
| 3 \N | Cloves garlic, minced |
| 2 tablespoons | Diced green chilies |
| 8 ounces | Tomato sauce |
| 1 \N | Beef bouillon cube |
| 12 ounces | Budweiser beer |
| 1¼ cup | Water |
| 4 tablespoons | Chili powder |
| \N \N | (or 6 T if desired) |
| 2½ tablespoon | Ground cumin |
| ⅛ teaspoon | Dry mustard |
| ⅛ teaspoon | Brown sugar |
| 1 \N | Pinch of oregano |
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.