| PART 1 | | 3 lb Beef, cubed or coarse grou | | 8 oz Ground pork | | 1 tbl Flour | | 1 tbl Wesson oil | | 13 cup Minced onion | | 1/2 tbl Granulated garlic | | 1 can Beef stock | | 2 can Chicken stock | | 1 can (8 oz) hunt's tomato sauce | | 1/2 tbl Cumin | | 1 can (4 oz) mild green chilies | | 1 x Jalapeo pepper, seeded & minced | | 1 tsp Black pepper | | 3 tbl Gebhardt chili powder | | PART 2 | | 4 oz Hunt's tomato sauce | | 4 tbl Gebhardt chili powder | | 2 tbl Mild new mexico chili powder | | 2 tbl Cumin | | 1 tsp Granulated garlic | | 1 tsp Tabasco pepper sauce | | 1/2 tsp Brown sugar |
| | Saute meat in oil, drain and add to a 4-quart cooking pot; add all other ingredients in Part 1 and simmer, covered, for 1 hour and 30 minutes; uncover, add all ingredients in Part 2 and simmer for 45 minutes. |
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