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Meats Dutch Chili, Wp 4 Servings

INGREDIENTS

2 1/2 lb Beef brisket,
Cut into 1" cubes
1 lb Lean pork, ground
1 Large onion, chopped finely
2 tb Wesson oil
Salt and pepper to taste
3 Cloves garlic, minced
2 tb Diced green chilies
8 oz Tomato sauce
1 Beef bouillon cube
12 oz Budweiser beer
1 1/4 c Water
4 tb Chili powder
(or 6 T if desired)
2 1/2 tb Ground cumin
1/8 ts Dry mustard
1/8 ts Brown sugar
1 Pinch of oregano

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.
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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