Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

30 lb beef,course ground
1 6 lb. can kidney beans
1 6 lb. can tomato paste
1 6 lb. can tomatoes,Crushed
1 1/2 qt onion chips,Dried
1 1/4 lb chili powder
1/2 c cayenne pepper,ground
3 whole garlics,peeled and
-chopped
1/2 c cumin,Ground
1/2 c fennel seed (optional)
6 bell peppers,diced
-(optional)
1 salt,To Taste
1 water

Cook meat in dutch oven until browned. Drain and dump into a 40
quart pot. Continue browning meat until all cooked, drained and
placed in larger container. Add the three cans of beans, paste, and
tomatoes.

Begin cooking over low heat. Add water to bring to right
consistency. Add chili, cayenne, cumin, diced pepper, fennel seed,
and prepared garlic. Thoroughly mix ingredients with a large wooden
spoon or baseball bat.

Continue to cook until pot gently simmers. If placed on very low
heat, this may take all night (all the better). Add salt and any
other condiments desired to taste. This savory collation best
started one day in advanced and allowed to age by the slow overnight
simmer and allowed to sit or cook until at least noon the next day or
even better the evening.

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