Ingredients

• 1 large onion, Bermuda
• 7 large garlic cloves (finely chopped)
• 4 scallions (chopped)
• 5 green bell peppers, chopped
• 5 serrano chilies, chopped
• 2 (8 ounce) cans chili beans
• 2 (8 ounce) cans kidney beans
• 2 (8 ounce) cans of hunts seasoned diced tomatoes
• 2 lbs chorizo sausage
• 1 lb ground beef
• 1 chili powder (Carroll Shelby's Original Texas Chili Kit or )
• 4 tablespoons ground hot red chili powder
• 4 tablespoons ground med. red chili powder
• 1/4 teaspoon dried Mexican oregano
• 2 teaspoons paprika
• 2 teaspoons salt
• 3 tablespoons cumin seeds
• water

Instructions

1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.

2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.

3. Place the cumin seeds in a 300 degree F oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.