2 lb. ground chuck
2 lb. stew beef or pork (no fat) cut into sm. pieces
3 med. onions, chopped
1 lg. bell pepper, chopped
6 cloves garlic, minced
4 (16 oz.) canned tomatoes with juice, mashed
2 (8 oz.) cans tomato sauce
3 c. dried pinto beans
4 tbsp. chili powder
Salt & red pepper to taste

Saute onion, garlic and bell pepper. Set aside. Brown meat and drain. Combine with rest of ingredients. (Use 8 quart pot.) Simmer until beans are tender (3-4 hours). Add water as needed while simmering. Before serving, mix 3 tablespoons corn meal with 1/2 cup water and add to chili to "tighten it up". Serve with Mexican corn bread. Serves 10-12.