Fred drexel's 1981 world champion chili
8 Servings
Ingredients
| Quantity | 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 | Salt & pepper; to taste | |
| 3.00 | Garlic clove; minced | |
| 30.00 | millilitre | Green chilies; diced |
| 250.00 | millilitre | Tomato sauce |
| 1.00 | 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 |
Directions
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)