1 1/2 pounds lean beef * see note

1/2 pound lean pork * see note

1 cup onions chopped

1 large garlic clove finely chopped

2 tablespoons bacon drippings or, lard

1 large green bell pepper ** see note

15 ounces tomato sauce

12 ounces beer preferably mexican

1 package original texas chili preparation

4 ounces green chiles diced

* or substitute 2 lbs. fresh vension for beef/pork, if desired. ** or substit ute 1/2 green and 1/2 red bell pepper.

Cut or grind meat into small pieces coarser than regular ground meat. Pound w ith meat mallet. Combine with onion and garlic and add to heavy, large pot or Dutch oven with lard or bacon drippings. Cook over medium high heat until meat is browned and onions is tender, about 6 minutes. Stir occasionally to keep m eat evenly browned. Add bell pepper, tomato sauce and beer. Simmer, uncovered , for 30 minutes. Add remaining ingredients except packet of masa flour in Chi

more li quid is needed, add beer as desired. Mix masa flour with a little beer to make a thin paste. Stir masa mixture into chili. Simmer another 30 minutes. Check for taste and add cayenne pepper packet from Chili Preparation, if you dare.

Serves 4 to 6.

Busted by Christopher E. Eaves <cea260@airmail.net>