Big Mike's Chili

      Yield: 12 Servings

      9    new mexico peppers *

      9    california red peppers*

      1 lb bacon -- in fp fine

      4 md onions --,Chopped

      8    cloves garlic --,Chopped

      1    fine

      1    louisiana hot sauce

      1    salt & pepper

      2 lb pork sausage

      5 lb beef**

      4 c  beef broth (fresh is best

      8 oz tomato sauce

      2 T  white vinegar

      6 T  cumin,Ground

      2 T  new mexico chili powder

      1 t  cayenne pepper

      1 T  sugar

      2 T  paprika

      2 T  regular chili powder

      1 T  msg

      1    beer

Oregano Tea (bring 2 c water to boil; add 2 T dried oregano leaves. Brew like tea; strain, reserving liquid) Remove the stems, seeds, and veins from peppers; add to boiling water 30 minutes. Use a knife and strip meat off peppers, discard skins; put into food processor with enough beer to make the consistency of tomato sauce. Divide the bacon, garlic, onions, sausage and beef into thirds. We are going to fry up the

mixture 1/3 a time. Fry up the bacon (mostly for grease) until just

about crisp. Add garlic, and after 30 seconds, add onions, hot sauce

to taste, salt and pepper. When the onions are translucent, add the

sausage. When about half cooked, add beef. When the mixture is about

medium, drain the grease and refry until well done (this sears the

meat and keeps the flavor in). When done, put into pot. Repeat for

next 1/3 and last 1/3. Stir in the pepper paste (from above), broth,