1/4

cup corn oil      

3

pounds lean chuck, diced into small cubes

5

pounds lean ground round    

3 1/2

pounds Italian sausage, regular    

4

cloves garlic      

4

large white onions, diced    

3

large green peppers     

1/2

bunch celery, diced     

1

31/2 ounce can jalapeno peppers   

1/4

pound hot yellow banana peppers   

6

bay leaves      

1

Tablespoon MSG      

2

Tablespoons salt      

1

teaspoon basil      

4

ounces cumin      

6

ounces chili powder     

3

chicken bouillon cubes     

1

package onion soup mix    

3

28 ounce cans whole tomatoes, mashed  

3

28 ounce cans whole tomatoes, crushed  

3

28 ounce cans tomato puree   

2

6 ounce cans tomato paste   

1

bottle French Colombard white wine   

Brown sausage, ground round and chuck in 1/4 cup corn oil. Drain fat, juices, and reserve to be used later when you sauté vegetables. Transfer meat to large pot. Sauté garlic, onions, celery and peppers until tender. Add spices, onion soup, bouillon and tomatoes. Add tomato paste and wine. Cook three hours. Makes 15 quarts.