Title: Fred Drexel's 1981 World Champion Chili
Categories: Chili Ethnic Meat
Yield: 8 Servings
| 1 | kg | Beef brisket; cut into 3 cm cubes |
| 500 | g | Lean pork; ground |
| 1 | lg | Onion; chopped finely |
| 30 | ml | Oil |
| 1 | | Salt & pepper; to taste |
| 3 | | Garlic clove; minced |
| 30 | ml | Green chilies; diced |
| 250 | ml | Tomato sauce |
| 1 | | Beef bouillon cube |
| 350 | ml | Beer |
| 300 | ml | ; water |
| 4 | tb | Chili powder |
| 2 1/2 | tb | Ground cumin |
| 1/8 | ts | Dry mustard |
| 1/8 | ts | Brown sugar |
| 1 | pn | 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. Submitted By SAM WARING On 03-27-95
(2010)