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)