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Chili
Yield: 25 servings

4 medium onions, minced
10 pound lean beef brisket, finely chopped
1/4 cup oil
1 1/2 cloves garlic, minced
2 pounds ground pork
1 can (7 oz) whole green chiles, minced
1 can (15oz) tomato sauce
1 pound 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 (3 oz) chili powder
2 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 2-3 hours. Stir occasionally. Do not stir the last 30
minutes before serving.

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