Carroll Shelby's Gourm et Chili

      Yield: 4 Servings

  1 1/2 lb beef -- * see note,Lean

    1/2 lb pork -- * see note,Lean

      1 c  onions --,Chopped

      1 lg garlic clove -- finely

      1    chopped

      2 T  bacon drippings -- --or --

      1    lard

      1 lg green bell pepper -- ** see

      1    note

     15 oz tomato sauce

     12 oz beer -- preferably mexican

      1 pk original texas chili preparation

      4 oz green chiles --,Diced

* or substitute 2 lbs. fresh vension for beef/pork, if desired.

**or substitute 1/2 green and 1/2 red bell pepper.

Cut or grind meat into small pieces coarser than regular ground meat.

Pound with meat mallet. Combine with onion and garlic and add to

heavy, large pot or Dutch oven with lard or bacon drippings. Cook

over medium-high heat until meat is browned and onions is tender,

about 6 minutes. Stir occasionally to keep meat evenly browned. Add

bell pepper, tomato sauce and beer. Simmer, uncovered, for 30

minutes. Add remaining ingredients except packet of masa flour in

Chili Preparation package. Simmer 1 hour more, stirring occasionally.

If more liquid is needed, add beer as desired. Mix masa flour with a

little beer to make a thin paste. Stir masa mixture into chili.

Simmer another 30 minutes. Check for taste and add cayenne pepper