Capital Punishment Chili

• 2 large onions, chopped fine
• 10 cloves garlic, chopped fine
• 3 lb. extra lean chuck, flank or round steak, "chili" ground
• 2 lb. extra lean chuck, flank or round steak, cut in 1/4-inch cubes
• 2 lb. extra lean pork loin, cut
• 1 Tbsp. flaked chili pepper or ground red pepper
• 1 (6 oz.) can tomato sauce
• 2 (12 oz.) bottles beer
• 2 (10 1/2 oz.) cans beef bouillon
• 8 heaping Tbsp. light chili powder
• 3 Tbsp. cumin
• 1 Tbsp. oregano
• 2 Tbsp. paprika
• 1 Tbsp. chili powder
• 1 Tbsp. sugar

1. Brown all meat in a large skillet until fat is cooked off. Transfer meat to an 8-quart stockpot.
2. Saute onions and garlic in skillet until tender; add to meat and mix well.
3. Add liquids and spices and simmer.
4. If you like beans in your chili, add them to mixture 1/2 hour before it's ready to eat.
5. As for cooking time, give it a couple of hours, then taste.

onions, garlic, extra lean chuck, extra lean chuck, extra lean pork loin, flaked chili pepper, tomato sauce, bottles beer, beef bouillon, light chili powder, cumin, oregano, paprika, chili powder, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558811 (may not work)