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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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I adopted this chili recipe recently as no one cared to take it in, and I will make a few changes here and there and presto it will be a new child! :) Ingredients:
2 1/2 lbs beef brisket, 1-inch cubes |
1 beef bouillon cube |
1 lb lean pork, ground |
12 ounces budweiser beer |
1 large onion, chopped fine |
1 1/4 cups water |
2 tablespoons wesson oil |
6 tablespoons chili powder |
1/2 teaspoon cayenne |
3 garlic cloves, minced |
2 1/2 tablespoons cumin, ground |
2 tablespoons green chilies, diced |
1/8 teaspoon dry mustard |
8 ounces tomato sauce |
1/8 teaspoon brown sugar |
salt and pepper |
1 pinch oregano |
masa harina, to thicken to your preference |
Directions:
1. In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson oil.
2. Add salt and pepper to taste.
3. Add remaining ingredients.
4. Stir well.
5. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly.
6. Stir occasionally.
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