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Mexican Chili

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.

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