| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Main dish, Ethnic, Mexican, Chili |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Beef brisket, 1" cubes |
| 1 |
lb |
Lean pork, ground |
|
|
Large onion, chopped fine |
| 2 |
tb |
Wesson oil |
| 3 |
x |
Garlic cloves, minced |
| 2 |
tb |
Diced green chilies |
| 8 |
oz |
Tomato sauce |
|
|
Salt and pepper to taste |
|
|
Beef bouillon cube |
| 12 |
oz |
Budweiser beer |
| 1 1/4 |
c |
Water |
| 6 |
tb |
Chili powder |
| 2 1/2 |
tb |
Ground cumin |
| 1/8 |
ts |
Dry mustard |
| 1/8 |
ts |
Brown sugar |
|
|
Oregano, pinch |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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