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>