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| 1/2 Tasse | Gebhardts chili powder |
| 30 x ca. 30 g | Cans tomatoes |
| 7 x ca. 30 g | Can tomatoe paste |
| 1/2 | Bulb garlic, minced |
| 3 x ca. 450 g | ground beef |
| 3/4 x ca. 450 g | Chorizo |
| 2 x ca. 450 g | Venison |
| 1/2 x ca. 450 g | Beef suet |
| 5 | Cubes beef bouillon |
| 3 mittel | onions chopped |
| 2 | Dried ancho chilis, crushed |
| 4 | Dried chili peppers, crushed |
| 4 | Poblano chilis, chopped in chunks |
| 4 | Serrano chilis, chopped |
| 4 | Jalapenos, minced, seeds removed |
| 4 | Dried cayenne peppers, whole |
| 3 | Pequin peppers |
| 2 Esslöffel | Coriander seeds ground |
| 3/4 Teelöffel | Mexican oregano |
| 1 Esslöffel | cumin |
| 2 | Dark, earthy beers or ale |
| 1 | Shot tequila |
| 1/3 Tasse | Dried epazote wrapped in cloth |
| 1 x ca. 450 g | black beans |
| 1 Dose | Refried beans |
| 1/4 Tasse | cornmeal |
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Night before, pick through beans and over with water. Soak overnight. Add epazote bag and cook 2 hours. Check water while cooking. Grind venison with beef suet. Brown all meats and drain off fat. Move to large stew pot. Add onions and garlic. Cook 5 more minutes. Add spices, beer, tequila, 1 quart (or more) of water, and bouillon. Drain beans, reserving liquid. Add beans to pot. Cook 2 hours, uncovered, adding water if necessary (reserved bean juice may be used). Add all peppers, tomatoes, and tomatoe paste. Cook another 30 minutes. Add can of refried beans and cornmeal. Cook 30 more minutes.
Serve with a dollop of the following topping: 1/3 cup fresh cilantro chopped 8 oz sour cream 1/4 # each Monterrey Jack & Longhorn Combine all ingredients.
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