3 tablespoons Oil (or bacon drippings) |
3 pound Course Ground beef |
2 pound Round steak -- cubed |
1 pound Pork shoulder -- course ground |
1 pound Linguica or andouille Sausage, chopped fine |
3 medium Purple onions, chopped |
3 medium Walla Walla onion |
6 cloves Garlic finely minced |
8 ounces Green Chiles, chpd |
2 medium Green peppers, chpd |
2 medium Red peppers, chpd |
2 pieces Celery ribs, minced |
1/4 Cup Parsley, minced |
8 tablespoons Chili powder |
2 tablespoons Cumin -- ground |
2 tablespoons Spanish sweet paprika |
2 tablespoons Oregano, dried |
4 medium Red peppers, dried( 2 T crus |
2 teaspoon Black pepper, freshly ground |
1 teaspoon MSG (Accent) |
2 teaspoon Salt |
1 teaspoon Coriander (crushed or ground |
2 tablespoons Maggi Seasoning |
1/4 Cup Tiger Sauce |
16 ounces Beef broth |
30 ounces Tomato sauce |
12 ounces Tomato paste |
16 ounces Italian plum Tomatoes, whole, diced |
2 tablespoons Masa Harina (or flour) |
1 pound Black beans (optional) -- Soaked overnight |
12 ounces Beer |
