1981 WINNING RECIPE CHILI - MEXICAN

• 2.5 lb Beef brisket, 1" cubes

• 1 lb Lean pork, ground

• 0 Large onion, chopped fine

• 2 tb Wesson oil

• 3 x Garlic cloves, minced

• 2 tb diced green chilies

• 8 oz tomato sauce

• 0 salt and pepper to taste

• 0 Beef bouillon cube

• 12 oz Budweiser beer

• 1.25 c water

• 6 tb chili powder

• 2.5 tb ground cumin

• 0.125 ts dry mustard

• 0.125 ts brown sugar

• 0 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.