• 2 tablespoons corn oil
• 2 onions, chopped coarsely
• 3 garlic cloves, minced
• 2 cups green bell peppers, chopped
• 3 pounds beef, coarsely ground
• 2 pounds lamb, coarsely ground
• 1 1/2 tablespoons salt
• 2 cups tomatoes, stewed & chopped
• 1 1/2 cups tomato sauce
• 3 jalapeno peppers, cored, seeded, & diced
• 1 tablespoon cayenne pepper flakes
• 1 tablespoons sesame oil
• 1 cup beer
• 1 tablespoon oregano
• 4 tablespoons chili powder
• 3/4 cup tomato paste

Method

Heat oil in a large heavy pot or cast iron Dutch oven. Put in onions, garlic, and bell peppers. Cook until onions are translucent. Add meat. 

Add the beer, tomatoes, tomato sauce, spices, peppers, and sesame oil. Bring to a boil.  When boiling lower heat immediately to a simmer.  Cook for 2 hours at a simmer, stirring frequently. Add the tomato paste and simmer for 30 minutes more.

Serves: 8 - 10

Contributor: Geraldine H. Sable

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