• 3 medium onions, chopped
• 6 cloves garlic, minced
• 1/2 pound bacon, cut into pieces
• 2 ounces Gebhardt's chili powder
• 1/2 ounce dark chili powder
• 3 pounds chuck roast, cubed
• Red pepper to taste
• 1 can beef broth
• 1 pound hot pork sausage
• 1 can green chilies, minced
• 1/2 teaspoon dried habenero chilies
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1 can tomato sauce
• 1 can rotel tomatoes
• 1/2 cups oregano tea (1 teaspoon oregano steeped in hot water 30 min)
• 1 tablespoon salt
• 4 drops Tabasco sauce

Method

Fry bacon in a large pot of large Dutch oven until just crisp. Add onions, garlic, and all chili powders. Sauté until onions are translucent, but not browned.

Brown beef in large skillet, working in batches.  If you crowd the pan, the heat will lower and the meat will not brown, but will steam in its own juices.  , adding sprinkles of red pepper while browning. Use a very small amount of broth if meat gets sticky, but just the smallest amount.  Again, we don't want to steam the meat. Transfer each batch to Dutch oven after browning and stir.

Brown pork sausage and green chilies. Add habeneros when sausage is just turning brown. When browned, transfer to Dutch oven. Cook over medium-low heat for 15 minutes, then stir in spices, tomato sauce, rotel tomatoes, and remaining broth. Mix well.  Raise heat and bring to a boil.  When boiling, immediately lower heat to medium-low to maintain a healthy simmer.  Cook for 30 minutes. Add oregano tea and Tabasco. Simmer, covered, for 15 minutes.

Serves: 8

Contributor: Freddy Avin

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