2 1/2

pounds round steak, cut into 1/4 inch cubes

2

pounds Bob Evans Italian sausage

1 1/ 2

large Spanish onions, chopped small

1

green pepper, chopped small

2

cloves garlic, minced

4

fresh jalapeno peppers, chopped small

2

16 ounce cans stewed tomatoes, chopped

4

Tablespoons chili powder

1

Tablespoon cayenne pepper, heaping

2

Tablespoons gound cumin

1

Tablespoon Mexican oregano

3/4

Tablespoon sugar

1

16 ounce can Budweiser beer

2

jars mild E I Paso salsa

Brown meat in large pot and drain grease. Add onion, green pepper, garlic and jalapeno peppers. Simmer for 20 minutes. Add remaining ingredients, except beer, and mix. Add enough beer to bring to desired thickness. Simmer for 3 hours.