Mexican Style Chilichili, ethnic 2 1/2 lb beef brisket, 1 cubes 1 lb lean pork, ground 1 large onion, chopped fine 2 tablespoon wesson oil 3 single garlic cloves, minced 2 tablespoon diced green chilies 8 oz tomato sauce 1 salt and pepper to taste 1 beef bouillon cube 12 oz budweiser beer 1 1/4 cup water 6 tablespoon chili powder 2 1/2 tablespoon ground cumin 1/8 teaspoon dry mustard 1/8 teaspoon 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. |
