Title: 1981 winning recipe chili
 Categories: Main dish, Ethnic, Mexican, Chili
      Yield: 4 Servings
 
  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
           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.