1981 Winning Recipe Chili

2 1/2 pounds 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 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 , 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.