Butterfield Stageline Chili


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


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.


SOURCE: Adapted from recipe from 1981 World Champion Chili Winner

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