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.