This bold, slow-simmered chili is inspired by classic frontier-style recipes—hearty, smoky, and meant to feed a crowd. A mix of finely chopped brisket, ground pork, green chiles, and warm spices creates a rich depth of flavor, while a splash of tequila and beer gives it that unmistakable Western kick. Perfect for gatherings, game days, or any night you need a pot of true stick-to-your-ribs comfort.
INGREDIENTS:
4 medium onions, minced
10 lbs. lean beef brisket, finely chopped
1/4 cup oil
1 1/2 cloves garlic, minced
2 lbs. ground pork
7 ounces whole green chiles, minced
1 (15 ounce) can tomato sauce
1 lb. whole tomatoes, finely chopped
1 tablespoon cumin
1 teaspoon salt
1 teaspoon oregano
1 tablespoon dry mustard
1 ounce tequila
1 can beer
2 cans chili powder (3 oz. each)
2 beef bouillon cubes
METHOD:
In a large, heavy stockpot, heat the oil over medium-high heat. Sauté the onions and chopped brisket in two batches for better browning. Combine the browned batches back in the pot.
Stir in the garlic and ground pork, cooking until the pork loses its pink color.
Add the minced green chiles, tomato sauce, chopped tomatoes, cumin, salt, oregano, dry mustard, tequila, beer, chili powder, and bouillon cubes.
Bring the mixture to a boil, then reduce heat to a gentle simmer. Cook uncovered for 2–3 hours, stirring occasionally to prevent sticking.
During the last 30 minutes of cooking, avoid stirring to let the chili thicken and the flavors concentrate.
SERVING SUGGESTIONS:
- Serve in big bowls with diced onions, cheddar cheese, and sour cream.
- Ladle over baked potatoes or cornbread for a hearty main course.
- Use as a topping for chili dogs or nachos for casual entertaining.
- Pair with cold beer and a simple green salad.
YIELD: Serves about 25
SOURCE: Adapted from 1981 World Champion Chili Winner recipe
