1981 Winning Recipe Chili - Mexican

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Beef brisket - 1" cubes
1 lb	454g / 16oz	Lean pork - ground
1 lb	454g / 16oz	Onion - chopped fine (large)
2 tablespoons	30ml	Wesson oil
		Garlic cloves - minced
2 tablespoons	30ml	Diced green chilies
8 oz	227g	Tomato sauce
		Salt and pepper to taste
		Beef bouillon cube
12 oz	340g	Budweiser beer
1 1/4 cups	296ml	Water
6 tablespoons	90ml	Chili powder
2 1/2 tablespoons	37ml	Ground cumin
1/8 teaspoon	0.6ml	Dry mustard
1/8 teaspoon	0.6ml	Brown sugar
		Oregano - pinch

Recipe Instructions

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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