Fred drexel's 1981 world champion chili

Yield: 8 Servings

Measure Ingredient
1.00 kilograms Beef brisket; cut into 3 cm cubes
500.00 gram Lean pork; ground
1.00 large Onion; chopped finely
30.00 millilitre Oil
1.00 \N Salt & pepper; to taste
3.00 \N Garlic clove; minced
30.00 millilitre Green chilies; diced
250.00 millilitre Tomato sauce
1.00 \N Beef bouillon cube
350.00 millilitre Beer
300.00 millilitre ; water
4.00 tablespoon Chili powder
2½ tablespoon Ground cumin
⅛ teaspoon Dry mustard
⅛ teaspoon Brown sugar
1.00 pinch 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.

Submitted By SAM WARING On 03-27-95 (2010)

Similar recipes