1 1/2 pounds lean beef — * see note
1/2 pound lean pork — * see note
1 cup onions — chopped
1 large garlic clove — finely chopped
2 tablespoons bacon drippings — –or, lard
1 large green bell pepper — ** see note
15 ounces tomato sauce
12 ounces beer — preferably mexican
1 package original texas chili preparation
4 ounces green chiles — diced
* or substitute 2 lbs. fresh vension for beef/pork, if desired. ** or substit ute 1/2 green and 1/2 red bell pepper.
Cut or grind meat into small pieces coarser than regular ground meat. Pound w ith meat mallet. Combine with onion and garlic and add to heavy, large pot or Dutch oven with lard or bacon drippings. Cook over medium-high heat until meat is browned and onions is tender, about 6 minutes. Stir occasionally to keep m eat evenly browned. Add bell pepper, tomato sauce and beer. Simmer, uncovered , for 30 minutes. Add remaining ingredients except packet of masa flour in Chi
more li quid is needed, add beer as desired. Mix masa flour with a little beer to make a thin paste. Stir masa mixture into chili. Simmer another 30 minutes. Check for taste and add cayenne pepper packet from Chili Preparation, if you dare.
Serves 4 to 6.
Busted by Christopher E. Eaves <cea260@airmail.net>