2 1/2 lb Beef brisket,
Cut into 1" cubes
1 lb Lean pork, ground
1 Large onion, chopped finely
2 tbsp Wesson oil
Salt and pepper to taste
3 Cloves garlic, minced
2 tbsp Diced green chilies
8 oz Tomato sauce
1 Beef bouillon cube
12 oz Budweiser beer
1 1/4 cup Water
4 tbsp Chili powder
(or 6 T if desired)
2 1/2 tbsp 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 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
|
|
