SPICES:

8 tbsp. McCormick hot Mexican chili powder
1 tbsp. celery salt
2 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. ground double-supreme mustard
1 tbsp. black pepper
2 tsp. cumin

INGREDIENTS:

1/2 stick real butter
3 1/2 lbs. tenderloin (1/4 inch cubed)
3 lg. cloves garlic
5 slices smoked bacon, minced
1 onion
2 fresh "skinny" red hot Mexican peppers
1 tbsp. Tabasco sauce
1 tsp. hickory liquid smoke
6 oz. V-8 juice
12 oz. tomato paste
13 3/4 oz. can chicken broth
6 oz. texacante hot salsa dip
1/2 ripe mashed banana

Brown meat in cast iron pan with butter, onions and garlic; then mix all ingredients and simmer in cast iron pot for at least 2 hours. Add extra chili powder, hot peppers, or garlic to taste.