Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Beef chuck; cubed |
| ½ pounds | Pork; ground |
| 1 tablespoon | Flour |
| 1 tablespoon | Cooking oil |
| ⅓ cup | Onions, dehydrated; minced |
| ½ teaspoon | Garlic; granulated |
| 1 can | Beef stock |
| 2 cans | Chicken stock |
| 4 cans | Tomato sauce |
| ¼ cup | Chili powder |
| 2 tablespoons | Mild newmexico chili powder |
| 2 tablespoons | Cumin |
| 1 can | Tomato sauce; 8 oz. |
| ½ teaspoon | Cumin |
| 1 can | Mild green chiles; 4 oz. |
| 1 \N | Jalepeno pepper; seeded |
| \N \N | ; deveined, minced |
| 1 teaspoon | Black pepper |
| 3 tablespoons | Chili powder |
| 1 teaspoon | Garlic; granulated |
| 1 teaspoon | Tobasco brand hot sauce |
| ½ tablespoon | Brown sugar |
| \N \N | Salt; to taste |
PHASE II
Saute meat in oil. Drain and place in a 4-qt. cooking pot. Add remaining imgrediemts from PHASE I and simmer covered, 1-½ hours.
Uncover, add remaining ingredients and simmer 1-½ hours.