#TITLE# 1981 Winning Recipe Chili #TITLE#Yield: 4 Servings2

#TITLE# 1981 Winning Recipe Chili #TITLE#
Yield: 4 Servings

2 1/2 lb beef brisket, 1 cubes
1 lb lean pork, ground
1 large onion, chopped fine
2 Tbsp wesson oil
3 garlic cloves, minced

2 Tbsp green chilies, Diced
8 oz tomato sauce
1 salt and pepper, To Taste
1 beef bouillon cube
12 oz budweiser beer

1 1/4 cup water
6 Tbsp chili powder
2 1/2 Tbsp cumin, Ground
1/8 tsp dry mustard
1/8 tsp brown sugar
1 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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Black Bean Chili With Spice Seasoning

Yield: 8 Servings

3 cup black beans
8 cup water
1 oz pepper jalapeno, cnd
1 1/2 Tbsp fresh ginger root
1 bay leaf
1 cup fresh cilantro
1 tsp cumin seeds
2 Tbsp chili powder
1/2 Tbsp oregano
1/2 cup tomatoes, sun dried
16 oz tomato canned, peeled
1/3 cup bulgur, dry
2 tsp extra virgin olive oil
1/2 tsp fennel seed
1/2 tsp mustard seeds

Soak the beans over night in water. Drain beans and place in a large
pot. Add 8 cups of water and bring to a boil. Skim the foam that
rises to the surface. Add peppers, ginger, bay leaf and 1/2 cup
cilantro. Reduce heat to low, cover and gently boil for 1 1/2 to 2
hours or until tender. Remove and discard the bay leaf. Place cumin
seeds in a large sauce pan and toast over medium heat. When seeds
darken, add chili powder, oregano, sundried tomatoes and tomatoes
with their juices. Stir well and bring mixture to a boil. Reduce heat
to low, cover and simmer for 30 minutes. In another bowl combine
bulgar wheat with 1/2 cup boiling water, cover and let stand for 10
minutes.

When beans are cooked, remove 1 cup with some liquid and puree in
blender. Combine the puree with the rest of the remaining beans. Stir
in the tomato mixture and bulgar. Season with salt and pepper and
simmer for 10 minutes to heat. Seasoning: Place mustard seeds in a
pot over medium heat. Cover and cook until seeds begin to pop. Drop
in fennel seeds and cover, and cook until the popping stops and
fennel darkens slightly, about 10 to 15 seconds. To serve: Pour
spices into chili, add remaining 1/2 cup cilantro and stir to mix.
Spray or drizzle with olive oil. Options:use kidney or blackeye
beans. Top with scope of yogurt.

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Alamo Chili

Yield: 4 Servings

2 lb stew meat
1 md onion
1 can tomato sauce
2 cloves garlic
2 Tbsp of chili powder
2 jalapeno chili's
1 salt and pepper, To Taste

Trim fat from the stew meat, cut into bite sized chunks and brown. Chop the onion and the jalapeno chili. Smash the garlic. Throw every thing into a pot, add water and simmer until meat is tender.


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