2

pounds round steak, thinly sliced

4

pounds lean ground chuck

84

ounces of canned whole tomatoes, drained and chopped

62

ounces of canned hot chili beans

30

ounces of red kidney beans

2

extra large green peppers, diced

2

large red peppers, diced

12

ounces spicy V-8

1

fresh bulb garlic, approximately 10 cloves

1 1/2

pounds yellow onions, diced

12

ounces mushrooms, halved and sliced

2

ounces hot Mexican chili powder

5

ounces regular chili powder

1/2

ounce cumin

7

Hungarian hot yellow peppers, minced

3

jalapeno peppers

1/2

Tablespoon salt

1

teaspoon pepper

1

teaspoon peanut oil

Chinese cooking wine

Sprinkle round steak with Chinese cooking wine. Cut round steak in 3/5 inch cubes; coat with small amount of garlic, Hungarian hot peppers, jalapeno peppers, cumin, hot and regular chili powder. Sauté in 1 teaspoon peanut oil with small amount of V-8 juice and 1 tablespoon water. Place in chili cooking pot. Repeat above procedure with ground chuck. Place in chili cooking pot with round steak. Sauté separately the following ingredients with the same amount of spices as above: green and red peppers, onions and mushrooms. Set aside.

Sprinkle more of all spices on top of meat. Simmer covered for approximately 40 minutes. Stir in all ingredients except kidney beans and hot chili beans; sprinkle with spices. Simmer for one hour. Add kidney beans and hot chili beans. Stir carefully. Bring to simmer. Adjust taste with spices. Simmer for 10 minutes. Yields two and a half gallons.