---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Chili
       Yield: 20 servings
       3 lb Ground beef, the leanest,
            -chili grind
       2 lb Round steak, extra lean (or
            -flank steak), cubed
       1 lb Pork shoulder, extra lean,
            -chili grind or cubed
       1 lb Linguica or andouille
            -sausage, chopped fine
       3    Purple onions, large,
            -chopped small
       3    Walla Walla Sweet Onions, or
            -other sweet onion
       6    Garlic cloves, finely
       2 c  Green Chiles, chopped
            -(Ortega or other good
       2    Green peppers, chopped
       2    Red peppers, chopped small
       2    Celery ribs, minced
     1/4 c  Parsley, minced
       8 T  Chili powder (GebhardtUs or
            -other good brand)
       2 T  Cumin, ground
       2 T  Spanish sweet paprika
       2 T  Oregano, dried (preferably
            -the Greek variety)
       4    Red peppers, dried (or 2
            -tblsp crushed)
       2 t  Black pepper, freshly
       1 t  MSG (Accent)
       2 t  Salt
       1 t  Coriander (crushed or
       2 T  Maggi Seasoning
     1/4 c  Tiger Sauce
      16 oz Beef broth
       2 c  Tomato sauce (15 oz. Each)
       1 c  Tomato paste (12 oz)
       1 c  Italian plum tomatoes,
            -whole, diced
       2 T  Masa Harina (or flour)
       1 lb Black beans (optional),
            -soaked overnight
       1    Beer from a good
            -microbrewery like Ballard
            -Walla Walla sweets, diced,
            -for garnish
            -Monterey Jack cheese,
            -shredded, for garnish
   Wash beans carefully and soak in enough salted water overnight to cover
   them by 2 inches of water.  Bring to a boil and simmer the next day
   until tender (usually 2-3 hours).
   In the meantime, heat 2 tblsp of oil in a large, heavy skillet.  Add
   garlic, onions, bell peppers, and celery.  Cook until the onions are
   clear.  Remove and reserve.
   Mix ground meats.  Add 1 T.  Oil to skillet and saute meat, cooking on
   high heat until thoroughly browned.  Drain fat.  Remove ground meat and
   reserve.  Brown cubed meat, drain, and reserve.  Place reserved
   vegetables and meats in chili pot along with linguica (or Andouille).
   Add all remaining vegetables, spices and liquids (except the beer, Masa
   Harina, or beans), a little at a time, stirring and mixing thoroughly
   between additions.  Carefully bring temperature up to a simmer.
   Cook covered on very low heat approximately 5 hours.  Adjust the
   consistency after 3 hours.  If too thin, uncover and reduce by turning
   up heat (carefully) slightly.  If it is still not the desired
   consistency, add masa harina (or flour) to thicken, beer to thin, as
   needed.  Taste and adjust for spices carefully (the flavor will develop
   as the chili cooks).  It should be hot enough to be memorable, but not
   so hot it takes the skin off the roof of your mouth.  ItUs better to
   sneak up on hot.  You canUt take it out.  If it cries out to be hotter,
   add just enough Louisiana hot sauce.
   Finally, and only if you absolutely must, add the beans.  A chili purist
   would jettison them without a second thought.  If you canUt bring
   yourself to do it, but want to serve the chili beanless as God intended,
   serve the beans on the side and let people indulge their own leguminous
   Serve topped with chopped Walla Walla sweets, shredded Monterey Jack
   cheese, and a pinch of parsley.