Mexican Style Chili

4 Servings

2 1/2 lb beef brisket, 1 cubes
1 lb lean pork, ground
1 large onion, chopped fine
2 T wesson oil
3 garlic cloves, minced
2 T green chilies, Diced
8 oz tomato sauce
1 salt and pepper, To Taste
1 beef bouillon cube
12 oz budweiser beer
1 1/4 c water
6 T chili powder
2 1/2 T cumin, Ground
1/8 t dry mustard
1/8 t brown sugar
1 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.