2 1/2 pounds Beef brisket — 1″ cubes
1 pound Lean pork — ground
Large onion — chopped fine 2 tablespoons Wesson oil
Garlic cloves — minced 2 tablespoons Diced green chilies
8 ounces Tomato sauce
Salt and pepper to taste Beef bouillon cube 12 ounces Budweiser beer
1 1/4 cups Water
6 tablespoons Chili powder
2 1/2 tablespoons Ground cumin
1/8 teaspoon Dry mustard
1/8 teaspoon Brown sugar
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.