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1981 World Championship Butterfield Stageline Chili


4 each med onions, minced
10 lb lean beef brisket chopped
1/4 cup oil
1 1/2 each cloves garlic, minced
2 lb ground pork
7 oz whole green chiles, minced
15 oz tomato sauce
1 lb whole tomatoes chopped
1 tablespoon cumin
1 tsp salt
1 tsp oregano
1 tablespoon dry mustard
1 oz tequila
1 cup beer
3 oz chili powder
2 each beef bouillon cubes

Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil, then reduce heat and simmer 23 hours. Stir occasionally. Do not stir the last 30 min before serving.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.