| 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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