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2 1/2 lb beef brisket, cut into 1" cubes
1 lb lean pork, ground
1 large onion, chopped finely
2 T Wesson oil
salt and pepper to taste
3 cloves garlic, minced
2 T diced green chilies
8 oz tomato sauce
1 beef bouillon cube
12 oz beer
1 1/4 C water
4 T chili powder (or 6 T if desired)
2 1/2 T ground cumin
1/8 tsp dry mustard
1/8 tsp brown sugar
1 pinch of oregano
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 andbubbly. Stir occasionally.
1 lb lean pork, ground
1 large onion, chopped finely
2 T Wesson oil
salt and pepper to taste
3 cloves garlic, minced
2 T diced green chilies
8 oz tomato sauce
1 beef bouillon cube
12 oz beer
1 1/4 C water
4 T chili powder (or 6 T if desired)
2 1/2 T ground cumin
1/8 tsp dry mustard
1/8 tsp brown sugar
1 pinch of oregano
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 andbubbly. Stir occasionally.