1 1/2

pounds cubed pork

3 1/2

pounds cubed beef

1/4

cup Wesson oil

1

10 1/2 ounce can beef broth

1

101/2 ounce can chicken broth

1

can beer

1

large Onion

1

large green pepper, chopped

1

large red pepper, chopped

1

banana pepper, chopped

12

cloves garlic, minced

3

141/2 ounce cans Hunts tomato sauce

1/2

cup Gebharts chili powder

1

Tablespoon MSG

2

teaspoons salt

1

Tablespoon honey

1

Tablespoon molasses

1

teaspoon ground oregano

1/2

teaspoon ground anise seed

1 1/2

Tablespoons ground cumin

1

Tablespoon paprika

1/2

teaspoon black pepper

1/4

teaspoon cayenne

1

Tablespoon Tabasco pepper sauce

In large pot, brown meat. Drain excess grease. Add beef and chicken broth. Cook one half hour on simmer. Add beer. Cook one half hour longer than before and add vegetables.

While cooking meat, rub separate pot with two tablespoons of the minced garlic. Sauté chopped vegetables in l/4 cup oil until soft. Add vegetables to meat mixture with tomato sauce, garlic and remaining ingredients. Stir well and bring to boil. Reduce heat and cook V/2 hours. Serves six to eight.