Title: Fred Drexel's 1981 Winning Recipe Chili
Categories: Mexican Beef Pork Chili Bean
Yield: 4 Servings
| 2 1/2 | lb | Beef brisket, 1" cubes |
| 1 | lb | Lean pork, ground |
| | | Large onion, chopped fine |
| 2 | tb | Wesson oil |
| 3 | x | Garlic cloves, minced |
| 2 | tb | Diced green chilies |
| 8 | oz | Tomato sauce |
| | | Salt and pepper to taste |
| | | Beef bouillon cube |
| 12 | oz | Budweiser beer |
| 1 1/4 | c | Water |
| 6 | tb | Chili powder |
| 2 1/2 | tb | Ground cumin |
| 1/8 | ts | Dry mustard |
| 1/8 | ts | Brown sugar |
| | | Oregano, pinch |
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. Manhattan Chili Co., NYC