4

pounds beef brisket     

2

pounds chuck roast, cut into 1/2 inch cubes

2

pounds ground pork sausage    

2

small cans beef broth    

1

small can tomato soup    

1

small can diced tomatoes with peppers  

1

large can V-8 juice    

1

can beer, to be added at various times

2-3

Tablespoons cumin      

6-7

Tablespoons chili powder      

2-3

Tablespoons black pepper     

1

Tablespoon white pepper     

1

Tablespoon cayenne pepper     

1-2

Tablespoons salt      

1/4

..1/2 teaspoon summer savory    

1/2

teaspoon Italian seasoning, dry    

1/2

teaspoon thyme leaves     

1/4

teaspoon ground cloves     

1/4

teaspoon margarine      

1/4

teaspoon ground ginger     

1/2

teaspoon allspice      

1/2

teaspoon cilantro      

1/2

teaspoon oregano      

1/4

teaspoon rosemary      

1/4

teaspoon basil      

1/4

teaspoon sage      

3

green peppers      

6-7

medium onions      

1

bulb garlic      

2-3

bay leaves      

1-2

teaspoon white and brown sugar mixture  

3

jalapeno peppers, finely diced    

1

Hungarian peppers, finely diced    

2

shakes red pepper seed    

Sprinkle

cheese, Colby and Monterey jack mixture  

Cut meats frozen. Brown and season meats. Season last batch of meat with garlic. Sauté onions and green peppers. Mix can goods and seasonings in pot while meat cooks. Add meats and season to taste.