1981 Winning Recipe Chili - Mexican Recipe - Cooking Index
1981 Winning Recipe Chili - Mexican Recipe - Cooking Index
| 2 1/2 lbs | Beef brisket - 1" cubes | |
| 1 lb | Lean pork - ground | |
| 1 lb | Onion - chopped fine (large) | |
| 2 tablespoons | Wesson oil | |
| Garlic cloves - minced | ||
| 2 tablespoons | Diced green chilies | |
| 8 oz | Tomato sauce | |
| Salt and pepper to taste | ||
| Beef bouillon cube | ||
| 12 oz | Budweiser beer | |
| 1 1/4 cups | Water | |
| 6 tablespoons | Chili powder | |
| 2 1/2 tablespoons | Ground cumin | |
| 1/8 teaspoon | Dry mustard | |
| 1/8 teaspoon | Brown sugar | |
| Oregano - pinch |
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.
Source:
Bill Wight
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