Frank'S Indian Chili - Hot

• 4.75 lb. (pork) Boston butt, diced 1/2-inch squares
• 3 large onions (yellow), diced
• 1 cluster garlic, chopped
• 2 (4 oz.) cans chopped green chilies
• 3 large jalapenos with seeds, chopped
• 3 medium cayenne with seeds, chopped (use fresh peppers)
• 1/2 lb. extra sharp Cheddar cheese

1. Cook first three ingredients on top of stove in a cast-iron skillet and cover until meat is done; stir often to insure mixture.
2. Add all peppers to meat as it is cooking.
3. When all ingredients are finished cooking, transfer them to an 8-quart cast-iron pot.
4. Add 1 gallon pork and beans; stir until ingredients are mixed.
5. Add 1 tablespoon dry crushed red pepper seeds and stir until mixed.
6. When mixture is hot, add cheese. Stir in cheese; let cook on a low/medium setting for approximately 45 minutes.
7. Turn off stove.
8. Let cool and refrigerate.
9. Reheat next day and serve.

pork, onions, garlic, green chilies, cayenne, extra sharp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=658639 (may not work)