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Cantonese Egg Foo Yung
Cantonese Egg Foo Yung
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Best Chili - This is made with a delightful blend of ground pork and beef brisket, just to change it up a little for you. We added a little spice and we suggest a nice crusty loaf of bread to accompany it.
Prep Time: 10 mins |
Ingredients to make Best Chili
2 1/2 pounds Beef brisket, 1 inch cubes
1 pound Lean pork, ground
1 Large onion, chopped fine
2 tablespoons Oil
Garlic cloves, minced
2 tablespoons Diced green chilies
8 ounces Tomato sauce
Salt and pepper to taste Beef bouillon cube 12 ounces Budweiser beer
1 1/4 cups Water
6 tablespoons Chili powder
2 1/2 tablespoons Ground cumin
1/8 teaspoon Dry mustard
1/8 teaspoon Brown sugar
Oregano, pinch
Directions to make Best Chili
Step 1:In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot oil. Add Salt and Pepper to taste. Add remaining ingredients. Stir well.
Step 2:Cover and simmer 3 to 4 hours, until meat is tender and Chili is thick and bubbly. Stir occasionally.
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Cantonese Egg Foo Yung
Cantonese Egg Foo Yung