1 lb. meat leftovers (any kind), chopped or diced
2 tbsp. tomato paste
2 tbsp. olive oil
1 chopped onion
1 fat clove garlic, minced
1 can beer
2 tbsp. chili powder
1 tbsp. cocoa powder
1/2 tbsp. cumin powder
1/2 tsp. cayenne pepper
1 tsp. oregano
1/2 tsp. liquid smoke
Splash of red wine vinegar
Salt to taste

Warm the oil in a large heavy skillet. Saute onions for 1 or 2 minutes, then add garlic. Toss in meat and brown well. Pile all the powdered spices in a separate skillet and "toast" over medium heat 1 minute. Add to meat mixture and stir well. Pour in beer, vinegar, liquid smoke and salt to taste. Simmer well until flavors blend and thickness is how you like it. Serve over your favorite toasted rolls or bread. Serves 4 (or 2) hungry muchachos.