3 tbsp. bacon grease
1 lg. onion, chopped
2 lb. chuck-arm roast, cubed
2 lbs. lean pork, cubed or 2 lbs. lean pork sausage
Salt and pepper to taste
1 can kidney beans or Ranch style (add during last hour of cooking)
2 cans stewed tomatoes
1 clove garlic, crushed
1 tbsp. ground cumin
1/4 c. chili powder
Tabasco sauce

In large saucepan or Dutch oven, saute onion and garlic in bacon fat until soft and translucent. Flour meat and toss, coating lightly, with salt and pepper. Simmer until brown stirring. Add rest of ingredients. Simmer until tender - all day.