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Mexican style chili

Yield: 4 Servings

Ingredients:

• 2 1/2 lb Beef brisket
• 1" cubes
• 1 lb Lean pork ground Large onion chopped fine
• 2 tb Wesson oil
• 3 x Garlic cloves minced
• 2 tb Diced green chilies
• 8 oz Tomato sauce Salt and pepper to taste 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

Instructions:

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.

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