| CATEGORY |
CUISINE |
TAG |
YIELD |
| 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
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”