| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chili, Wp | 25 | Servings | |
INGREDIENTS
| 4 | Medium onions, minced | |
| 10 | lb | Lean beef brisket, |
| Finely chopped | ||
| 1/4 | c | Oil |
| 1 1/2 | Cloves garlic, minced | |
| 2 | lb | Ground pork |
| 1 | cn | (7oz) whole green chiles, |
| Minced | ||
| 1 | cn | (15oz) tomato sauce |
| 1 | lb | Whole tomatoes, |
| Finely chopped | ||
| 1 | tb | Cumin |
| 1 | ts | Salt |
| 1 | ts | Oregano |
| 1 | tb | Dry mustard |
| 1 | oz | Tequila |
| 1 | Can beer | |
| 2 | cn | (3 oz) chili powder |
| 2 | Beef bouillon cubes |
INSTRUCTIONS
Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil, then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min before serving. These recipes were posted to the fidonet COOKING echo by Wesley Pitts in August 1993, and edited for Meal-master import by David Harmon. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip
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