31/2

pounds chuck roast, cut into /8 inch cubes

1

pound pork sausage

1/4

cup butter

2

medium onions, chopped

2

medium peppers, chopped

2

cups shredded cabbage

6

cloves garlic

1

cup fresh parsley, chopped

1

chili pod

2

teaspoons salt

1/2

teaspoon ground pepper

5

teaspoons chili powder, heaping

1

teaspoon cayenne, heaping

31/2

teaspoons cumin

1

teaspoon MSC

1

teaspoon oregano

2

Tablespoons brown sugar

2

Tablespoons beef bouillon

1

teaspoon paprika

1

teaspoon Tabasco

1/2

teaspoon anise seed

2

8 ounce cans Ro-Tel tomatoes

1

can beer

1

46 ounce can V-8 vegetable juice

1

8 ounce jar red jalapeno sauce

Brown chuck roast and sausage in 3 Tablespoons of oil. Add both to pot. Sauté pepper, onion and garlic in the butter and add to pot. Add about /8 of the can of V-8 plus the red salsa and tomatoes. Stir well. Add all the spices and stir in well. You may want to add a little more cumin, salt and pepper. Add the chili pod. After an hour or so, remove the pod. Cook rest of chili for one hour longer. If desired, dissolve two tablespoons flour in warm water and add to mixture to thicken. This recipe makes about Vi2 gallons. Dig in.