1-2 lbs. ground chile meat (lean & coarse ground)
1-2 lbs. ground fresh pork or country style sausage
4-6 oz. chile powder (depending on how spicy you want it)
1 (30 oz.) can green chile salsa (mild, med. or hot) (Ortega)
2 (4 oz.) cans green chilies, diced & drained
4 oz. tomato sauce, e.g. El Pato brand
1-2 (30 oz.) cans stewed tomatoes
Garlic salt to taste
Salt & pepper to taste
2 lg. onions, chopped

In a large pot cook the meats and drain all the fat; simmer. In a large skillet saute onions and add to the meat. Before simmering be sure to add all the above ingredients. Simmer at a low heat for 20 minutes.

Soak overnight 1 to 2 pounds pinto beans. Cook in the crock pot until tender and the juice is thickened. Season with garlic salt, salt and pepper to taste. Add a little bacon drippings.

Add drained beans to the pot with the chile con carne, mixing well. Cover and simmer until ready to eat. They can be accompanied with flour tortillas or crackers. When you mix the beans and the meat be sure that there are more beans than meat.