Smoke in the Hole Chili

3

pounds pork, cut into 1/4 inch cubes

7

pounds beef, cut into 1/4 inch cubes

15

cloves garlic, minced

1

large bell pepper, finely chopped

3

banana peppers, finely chopped

2

large onions, finely chopped

1/4

cup butter

3

Tablespoons molasses

1/3

cup honey

2

Tablespoons beef bouillon granules

1

Tablespoon chicken bouillon granules

4

teaspoons salt

4

Tablespoons dark ancho chili powder

2

Tablespoons Santa Fe chili powder

1

Tablespoon cayenne pepper

2

Tablespoons paprika

2

Tablespoons hot jalapeno chili powder

3

Tablespoons ground cumin

2

teaspoons oregano

2

Tablespoons MSG

1/2

teaspoon anise seed

1

teaspoon black pepper

6

28 ounce cans Cajun stewed tomatoes, finely chopped

1

12 pack beer

In a large, heavy pot brown meat. Drain excess grease. In skillet, melt butter. Add onions, peppers, and garlic. Sauté until onions are clear. Add vegetables to meat. Add one can of beer to pot with remaining ingredients. Stir well and bring to a boil. Reduce heat and drink remaining beers while simmering. Adjust spices to taste after 2 hours. Makes about 6 quarts.