Nat'S Renowned World Famous Road Kill Chili(Not For The Faint Of Heart.)

• 2 1/2 lb. meat (not too long at roadside), cut into 1/4-inch chunks
• 2 Tbsp. vegetable oil
• 1 (14 oz.) can beef broth
• 1 (14 oz.) can chicken broth
• 1/2 c. chili powder (to start!)
• 1 good-sized (big!) onion, chopped (1 c. or so)
• 5 cloves garlic, crushed
• 3 jalapeno peppers, chopped
• 1 medium to large green pepper, chopped
• 2 stalks celery, chopped
• 2 tsp. ground comino
• 1 tsp. oregano
• 1 Tbsp. "Texas" chili powder (hot)
• 1 Tbsp. "New Mexico" chili powder (hot)
• 2 tsp. seasoned salt
• 2 tsp. brown sugar
• 1 Tbsp. chopped cilantro
• 1/4 tsp. ground black pepper
• 1/2 tsp. monosodium glutamate (optional)
• 1/8 tsp. ground coriander (optional)
• 1 (12 oz.) can secret ingredient (beer)
• 2 (16 oz.) cans tomato sauce or 16 oz. canned tomatoes, chopped
• 2 (6 oz.) cans tomato paste
• 2 (16 oz.) cans kidney or pinto (1 lb. dried, optional) *
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. liquid smoke
• 2 tsp. Tabasco

1. *Tom Greve says to make sure you soak the beans long enough!

meat, vegetable oil, beef broth, chicken broth, chili powder, onion, garlic, peppers, green pepper, stalks celery, ground comino, oregano, chili powder, mexico, salt, brown sugar, cilantro, ground black pepper, monosodium glutamate, ground coriander, secret ingredient, tomato sauce, tomato paste, kidney, worcestershire sauce, liquid smoke, tabasco

Taken from www.cookbooks.com/Recipe-Details.aspx?id=180011 (may not work)