hotdogg

Ok...Feel free to add your own stuff...Beans with or without...But this is meaty.

A few tablespoons of frest garlic in a little olive in a large stock pot(never let garlic turn color)

Meanwhile in a seperate pan, roast (about 375) two/three pounds of hot italian sausage until done...Throw away the excess grease and chop up or slice.

While the sausage is in the oven...coarse chop(1/2x1/2 inch) a piece (2-3 lbs) of top round or lean chuck and start to brown it in the stock pot with the garlic...Add about 3-4 pounds of lean (12%) chop meat and brown...Add a large chopped onion (green pepper or scallions optional).

When completely browned add the sliced sausage...Add a few tablespoons of Cummin, salt to taste, 1/2 tsp of Black Pepper, 1/2 tsp of Cayenne, two tablespoons of chile powder, three or four tablespoons of chopped jalopenos, two or three cans of whole plum tomatoes (Drain excess liquid and coarse chop), a small can of tomatoe paste...Now add your beans, I like black beans and dark red kidney beans mixed...Then add a couple of tablespoons of fresh chopped celantro.

Let it rest for twenty minutes or so and re-season...Chile powder is a mixture of Cummin/Paprika/Pepper/Salt etc...You cannot take seasoning out, so be careful and add it as you cook, keep tasting...Cayenne, jalepenos, and hot sausage can be potent...Cummin is that taste we associate with chile. Haberneros or chile peppers can be real hot, your choice.

If too wet, add a can of tomatoe paste...If too dry add a little water or beef stock.

I like a little sharp cheddar or Jack melted on mine and served.