5 lb. chili ground meat
1 lb. pork sausage
1 lb. suet (if meat is very lean)
15 chili Pesado peppers
2 tbsp. Comino seed (cummin)
11 garlic buttons
1 handful salt (man's hand)
6 tbsp. chili powder
10 tbsp. vinegar
2 (8 oz.) cans tomato sauce
2 (16 oz.) cans brown or kidney beans
4 tbsp. flour to thicken.

Brown meat in suet. Remove seeds from peppers, wash and grind with garlic buttons. Add all together. Add enough water to just cover meat. Cook slowly 2 hours or until done.

NOTE: Pesados must be soaked overnight or several hours at least. May need to be weighted down to keep them under water while soaking.