1981 Winning Recipe Chili Mexican
Yield: 4 Servings

2 1/2 lb beef brisket, 1 cubes
1 lb lean pork, ground
1 large onion, chopped fine
2 tb wesson oil
3 garlic cloves, minced
2 tb diced green chilies
8 oz tomato sauce
1 salt and pepper to taste
1 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
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.