Fred drexel's 1981 winning recipe chili

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.

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