Title: Big Mike's Chili
Categories: Pork Beef
Yield: 12 Servings

9		New Mexico Peppers *
9		California Red Peppers*
1	lb	Bacon -- in FP fine
4	md	Onions -- chopped
8		Cloves garlic -- chopped
		Fine
		Louisiana Hot Sauce
		Salt & Pepper
2	lb	Pork Sausage
5	lb	Beef**
4	c	Beef broth (fresh is best
8	oz	Tomato sauce
2	tb	White vinegar
6	tb	Ground cumin
2	tb	New Mexico Chili Powder
1	ts	Cayenne pepper
1	tb	Sugar
2	tb	Paprika
2	tb	Regular chili powder
1	tb	MSG
		Beer

*Dried **(use a real good cut like a cross rib roast and have your butcher grind it in "chili grind" dried Rule #1 in Chili Cookoffs: If you know beans about chili, you know chili ain't got no beans! This recipe is a lot of work, but well worth it! Oregano Tea (bring 2 c water to boil; add 2 T dried oregano leaves. Brew like tea; stain, reserving liquid) Remove the stems, seeds, and veins from peppers; add to boiling water 30 minutes. Use a knife and strip meat off peppers, discard skins; put into food processor with enough beer to make the consistency of tomato sauce. Divide the bacon, garlic, onions, sausage and beef into thirds. We are going to fry up the mixture 1/3 a time. Fry up the bacon (mostly for grease) until just about crisp. Add garlic, and after 30 seconds, add onions, hot sauce to taste, salt and pepper. When the onions are translucent, add the sausage. When about half cooked, add beef. When the mixture is about medium, drain the grease and refry until well done (this sears the meat and keeps the flavor in). When done, put into pot. Repeat for next 1/3 and last 1/3. Stir in the pepper paste (from above), broth, and tomato sauce. Take your time--over low heat. Then add the remaining ingredients, one at a time, slowly. Add enough beer to keep the consistency to your liking. Now adjust the spices like a real expert! Cook over low heat 2+ hours, and you'll have one fine bowl of red! Enjoy! Mike FROM: MIKE CROUCH (NNBB09A)

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