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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Fred Drexel
Servings: 4 to 6
2 ½ pounds beef brisket, cut in 1 inch cubes
1 pound lean ground pork
1 large onion, chopped fine
2 tablespoons Wesson oil
salt and pepper to taste
2 to 3 cloves of garlic, minced
2 tablespoons diced green chilies
1 8 ounce can Hunts tomato sauce
1 beef bouillon cube
1 12 ounce can Budweiser beer
1 ¼ cups water
4 to 6 tablespoons Gebhardt chili powder
2 ½ tablespoons ground cumin
⅛ teaspoon dry mustard
⅛ teaspoon brown sugar
Pinch of oregano
Dash of Tabasco
In a large iron kettle or dutch oven, brown beef, pork and onion in heated 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.