Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Bacon, chopped -chilies, Anaheim if
3 lb Lean beef chuck roast, cubed -possible
1 1/2 lb Regular hamburger, 2 T Freshly ground DRY Ancho
-preferably chuck -chilies
2 lb Pork roast,coarsley ground 2 T Good quality chili pepper
-(Boston butt) 1 1/2 T Hungarian paprika
4 T Prepared garlic in oil 4 T Fresh ground cumin seed
3 lg Onions 1 T Fresh ground black pepper
4 oz Canned chopped chilies (El 2 T MSG or Accent (optional)
-Paso brand) 1 T Tabasco sauce
6 Fresh Jalapeno chilies, 2 T Worchestershire sauce
-chopped 1 pt Beef stock
5 T Freshly ground DRY Mexican 1 pt Canned tomatoes

Fry bacon in a heavy pot till crisp and the fat is rendered. Remove
and reserve bacon. Pour off most of the bacon fat into a heavy cast
iron skillet, leaving s small amount in the pot. Brown the meat and
garlic in the skillet.

Saute onions in the fat remaining in the pot until soft. Add the meat,
bacon, ground chilies, dried spices, the sauces, green chilies,
Jalapenos, stock and tomatoes. Simmer for two hours.

Allow the chili to sit in the refrigerator for 24 hours to give the
spices a chance to intensify.

For garnishes, serve fresh chopped Jalapenos, chopped raw onions,
shredded Monterey or sharp Cheddar cheese, and saltines.

Serves 8 generously.
Submitted By MICHAEL ORCHEKOWSKI On 10-31-94

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