Fred Drexel, 1981 World Champion Chili


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    Budweiser 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 and bubbly.  Stir occasionally.

Serves 4

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