Title: 1981 World Champ Butterfield Stageline Chili
Categories: Meat Chili
Yield: 25 Servings
| 4 | | Medium onions, minced |
| 10 | lb | Lean beef brisket, finely ch |
| 1/4 | c | Oil |
| 1 1/2 | | Cloves garlic; minced |
| 2 | lb | Ground pork |
| 7 | oz | Whole green chiles; minced |
| 15 | oz | Tomato sauce |
| 1 | lb | Whole tomatoes; finely chopp |
| 1 | tb | Cumin |
| 1 | ts | Salt |
| 1 | ts | Oregano |
| 1 | tb | Dry mustard |
| 1 | oz | Tequila |
| 1 | cn | Beer |
| 3 | oz | Chili powder |
| 2 | | Beef bouillon cubes |
Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin,
oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili
powder and bouillon cubes. Bring to boil then reduce heat and simmer 2-3
hours. Stir occasionally. Do not stir the last 30 min before serving.