Captain Amigo'S Chili

• 3 lb. ground beef
• 12 oz. Portuguese sausage (mild), cut in 1/4-inch pieces
• 3 lb. Chateaubriand (1-inch cut), pounded
• 8 large cloves garlic, crushed
• 4 c. chopped onion
• 8 Tbsp. bacon fat
• 4 (28 oz.) cans tomatoes
• 4 cans tomato paste
• 7 fresh tomatoes (3 diced and 4 processed; add last 1/2 hour)
• 8 tsp. salt
• 8 Tbsp. cocoa powder
• 16 Tbsp. sugar
• 1 c. chili powder
• 8 bay leaves
• 5 tsp. dried oregano
• 2 Tbsp. fresh basil
• 10 c. water (bottled)
• 3 Tbsp. ground cumin and pepper
• 7 crushed Hawaiian red peppers

1. To make sauce, put all dry ingredients, herbs, water, canned tomatoes, paste and sauce in big pot on medium heat.
2. In frying pan, saute garlic and 1/2 onions in bacon fat.
3. Add meat, cut in 1-inch cubes and sausage.
4. Add to pot of sauce.
5. In same pan, brown ground beef with other 1/2 of the onions.
6. Add to sauce pot. Reduce heat to a simmer and cook until all ingredients have a chance to meld.
7. Serves a crowd.

ground beef, sausage, garlic, onion, bacon fat, tomatoes, tomato paste, tomatoes, salt, cocoa powder, sugar, chili powder, bay leaves, oregano, fresh basil, water, ground cumin, hawaiian red peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348684 (may not work)