Mexican Style Chili

Course : Chili
Serves: 4
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2 1/2 pound Beef brisket 1 inch cubes
1 pound Lean pork, ground
1 Large onion, chopped fine
2 tablespoons Wesson oil
3 cloves Garlic cloves, minced
2 tablespoons Diced green chilies
8 Ounces Tomato sauce
1/4 teaspoon Salt and pepper to taste
1 piece Beef bouillon cube
12 Ounces Budweiser beer
1 1/4 cup Water
6 tablespoons Chili powder
2 1/2 tablespoons Ground cumin
1/8 teaspoon Dry mustard
1/8 teaspoon Brown sugar
1 dash Oregano

Preparation / Directions:

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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