2

pounds center cut pork loin, Cut into 1/4 inch cubes

31/2

pounds round steak, cut into 1/4inch cubes   

4

pounds ground round       

3

large onions, diced       

2

whole, medium-sized garlic bulbs, about 40 to 50 cloves total, peeled and finely chopped  

I

green bell pepper, seeded and chopped    

3

jalapeno peppers, seeded and chopped     

3

Hungarian peppers, seeded and chopped     

1

teaspoon celery salt       

1/2

cup corn oil         

1

teaspoon finely ground black pepper     

11/2

cup chili powder       

1/2

cup ground cumin       

6

bay leaves        

1/4

teaspoon oregano        

2

Tablespoons garlic powder       

2

Tablespoons onion powder       

1/2

teaspoon ground allspice       

1/2

CU beef base, available in specialty stores and many supermarkets  

2

Tablespoons MSG        

1

Tablespoon sugar        

1

Tablespoon Lawry’s seasoned salt      

1

4 ounce can Old Paso brand green chilies, chopped, undrained; buy the chopped kind and chop them more yourself          

4

1 pound 12 ounce cans whole tomatoes, undrained, chopped           

3

6 ounce cans tomato juice     

3

14 ounce cans tomato puree     

Brown pork, round steak, ground round, onion, garlic, green pepper hot peppers and celery salt in corn oil until meat loses its pink color, about 45 minutes. Do not drain the pan juices. Add remaining ingredients except tomatoes, tomato juice and tomato puree. Mix well to blend seasonings. Transfer half of that mixture to a second pot. Dividing equally between the two pots, add tomatoes, tomato juice and tomato puree. Bring both pots to a slow boil, reduce heat and simmer, covered, 21/2 hours over medium-low heat. Remove bay leaves before serving. Makes about 3 gallons.