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
15 ounces 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 large, heavy stock pot, sauté onions and beef in oil, in two batches. Combing both batches of meat mixture. Stir in remaining ingredients. Bring to boil then reduce heat and simmer 2-3 hours, stirring occasionally. Do not stir the last 30 minutes before serving.
SERVINGS: 25
SOURCE: Adapted from recipe from 1981 World Champion Chili Winner
