- 2 1/2 lb beef brisket, cut into 1" cubes
- 1 lb lean pork, ground
- 1 large onion, chopped finely
- 2 T Vegetable oil
- salt and pepper to taste
- 3 cloves garlic, minced
- 2 T diced green chilies
- 8 oz tomato sauce
- 1 beef bouillon cube
- 12 oz beer1 1/4 C water
- 4 T chili powder (or 6 T if desired)
- 2 1/2 T ground cumin
- 1/8 tsp dry mustard
- 1/8 tsp brown sugar
- 1 pinch of oregano
- Hot peppers to taste. We like lots of Habaneros.
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 andbubbly. Stir occasionally.