Fred Drexel’s $20,000 Prize-Winning Chili Recipe


2 1/2 beef brisket, cut into 1-inch cubes
1 pound lean ground pork
1 large onion, chopped fine
2 tablespoons Wesson Oil
Salt and pepper to taste
2 to 3 cloves garlic, minced
2 tablespoons sliced green chiles
1 (8-ounce) can Hunt’s Tomato Sauce
1 beef bouillon cube
1 (12-ounce) can beer
1 1/4 cups water
4 to 6 tablespoons chili powder
2 1/2 tablespoons ground cumin
1/8 teaspoon dry mustard
1/8 teaspoon brown sugar
Pinch of oregano


In a large iron kettle or Dutch oven, brown beef, port, and onion in heated 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. 

Makes 4 to 6 servings. 

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