5 lb. lean pikes peak loin (ground)
2 packs Chill Lee mix
2 tbsp. cumin
1 tsp. salt
1 tsp. pepper
2 tsp. meat tenderizer
3 lg. onions
2 tsp. paprika
15 oz. tomato sauce
3 cans beer
8 jalapeno peppers, chopped without seeds
3 cloves finely chopped garlic
2 tbsp. New Mexico chili powder

Brown meat in cast iron kettle with garlic and onions and pour off all liquids. Mix tomato sauce, chili powder and other ingredients in a blender. Take out of blender and mix well with browned meat. After mixed well, add beer and let stand 45 minutes. Make sure meat is covered well with liquid. Cook 3 1/2 hours on low flame. Add pepper according to taste. Serves 12.