Wackamblem Chili

      Yield: 1 Servings

    1/2 c  gebhardts chili powder

      2    28 oz cans tomatoes

      1    6 oz can tomatoe paste

    1/2    bulb garlic,minced

      3 lb beef,Ground

    3/4 lb chorizo

      2 lb venison

    1/2 lb beef suet

      5    cubes beef bouillon

      3 md onions,chopped

      2    dried ancho chilis,crushed

      4    dried chili peppers,crushed

      4    poblano chilis,chopped in

           -chunks

      4    serrano chilis,chopped

      4    jalapenos,minced, seeds

           -removed

      4    dried cayenne peppers,whole

      3    pequin peppers

      2 T  coriander seeds,ground

    3/4 t  mexican oregano

      1 T  cumin

      2    dark,earthy beers or ale

      1    shot tequila

    1/3 c  epazote wrapped in,Dried

           -cloth

      1 lb black beans

      1 cn refried beans

    1/4 c  cornmeal

Night before, pick through beans and over with water.  Soak

overnight. Add epazote bag and cook 2 hours.  Check water while

cooking. Grind venison with beef suet.  Brown all meats and drain off

fat. Move to large stew pot. Add onions and garlic. Cook 5 more

minutes. Add spices, beer, tequila, 1 quart (or more) of water, and

bouillon. Drain beans, reserving liquid. Add beans to pot.  Cook 2

hours, uncovered, adding water if necessary (reserved bean juice may

be used). Add all peppers, tomatoes, and tomato paste. Cook another

30 minutes. Add can of refried beans and cornmeal. Cook 30 more