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1 kg Beef brisket; cut into 3 cm cubes
500 g Lean pork; ground
1 lg Onion; chopped finely
30 ml Oil
1 Salt & pepper; to taste
3 Garlic clove; minced
30 ml Green chilies; diced
250 ml Tomato sauce
1 Beef bouillon cube
350 ml Beer
300 ml ; water
4 tb Chili powder 2 1/2 tb Ground cumin
1/8 ts Dry mustard
1/8 ts Brown sugar
1 pn Oregano

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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