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| 3 x ca. 450 g | Round steak, coarsely ground |
| 3 x ca. 450 g | Chuck steak, coarsely groung |
| 1 Tasse | Wesson oil or suet |
| 1 | black pepper |
| 3 x ca. 30 g | Gebhardt's Chili powder |
| 6 Teelöffel | cumin |
| 2 Teelöffel | Msg |
| 6 | Small cloves garlic, minced |
| 2 | Medium onions, chopped |
| 6 | Dried chili pods, boiled |
| 1 | 30 min in water, |
| 1 | (seeded & de-stemmed) **Or* |
| 3 x ca. 30 g | Bottle of New Mexico pepper |
| 1 Teelöffel | Oregano, brewed in..... |
| 1/2 Tasse | Budweiser beer, like tea |
| 2 Teelöffel | paprika |
| 2 Teelöffel | cider vinegar |
| 3 Tasse | beef broth |
| 4 x ca. 30 g | Diced green chilies (Ortega |
| 14 x ca. 30 g | Stewed tomatoes (or to tast |
| 1 Teelöffel | tabasco sauce to taste |
| 2 Teelöffel | Masa harina flour |
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Brown meat in oil or fat, adding black pepper to taste. Drain meat and add chili powder, cumin, Msg, garlic and chopped onion. Cook for 30 - 45 minutes using as little liquid as possible. Add water only as necessary. Stir often.
Remove skins from boiled chile pods. Mash the pulp and add to meat mixture. Strain oregano tea, then add to meat mixture along with paprika, vinegar, 2/3 of the beef broth, green chiles, stewed tomatoes and Tabasco sauce. Simmer 30 - 45 minutes. Stir often.
Dissolve masa flour into remaining beef broth then pour into chili. Simmer another 30 minutes, stirring often. Makes 1 potful.
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