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| 4 | medium | onions | minced |
| 10 | pounds | beef brisket | finely chopped |
| 1/4 | cup | vegetable oil | |
| 1 1/2 | cloves | garlic | peeled and minced |
| 2 | pounds | ground pork | |
| 7 | ounces | green chili peppers, canned | whole |
| 15 | ounces | tomato sauce | |
| 1 | pound | tomatoes | finely chopped |
| 1 | tablespoon | cumin | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | oregano | |
| 1 | tablespoon | dry mustard | |
| 1 | ounce | tequila | |
| 1 | can | beer | |
| 3 | ounces | 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 2-3 hours.
Stir occasionally.
Do not stir the last 30 min before serving.
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Tips for presenting a holiday dip with class....