3 tbsp. bacon drippings
1 lg. onion, chopped
1 lg. clove garlic, chopped
1 lg. green pepper, chopped
2 1/2 lb. chuck roast, 1 inch cubes
2 (8 oz.) can tomato sauce
16 oz. can whole tomatoes
16 oz. can water
6 oz can tomato paste
4 tbsp. chili powder
2 tbsp. cumin
1 tsp. coriander
1 tsp. oregano
2 tsp. salt
2 (16 oz.) can chili beans
Green chiles, finely chopped

Heat bacon drippings in heavy kettle and saute onion, garlic, green pepper for 5 minutes. Add beef and cook until brown. Add remaining ingredients except beans and green chilies. Cook over low heat 1 1/2 hours. Add beans and cook another 1/2 hour. Add chilies carefully, just before serving. Stir and serve. Serves 6.

We serve this traditionally every Christmas Eve. Wherever the rest of the kin may be, we are all serving the same dish as the family has for 50 years.