3 lbs. lean ground beef
2 lbs. lean round or flank steak
5 tbsp. oil, rendered from suet
5 c. onions, chopped fine
4 cloves garlic, minced finely
2 tbsp. oregano
6-8 tbsp. pure chili powder
2 tsp. ground cumin
1 heaping tsp. crushed red peppers
1 tsp. Accent
1 (10 1/2 oz.) can condensed beef broth
2 (15 oz.) cans tomato sauce
1 (12 oz.) can tomato paste
1 tbsp. salt
1 heaping tsp. black pepper
1-2 tbsp. yellow corn meal (optional)
1 lb. sm. dry red kidney or pinto beans
8 oz. beer as thinner when needed

Soak washed beans overnight in 1 1/2 quart water with pinch of salt. Cook slowly next day 2-3 hours until tender, adding water if they cook down. Heat oil in large, heavy iron pot; add onions and simmer 30 minutes until golden. Add meat gradually, searing and turning constantly until it starts to brown. Add garlic, broth, sauce, and paste; stir well until blended. Slowly add chili powder and other seasonings. Stir and mix very thoroughly. Cover and cook at lowest heat 3-4 hours. Add cooked beans; stir well and let cool. Age 12 hours, then heat and serve. Freezes well. Makes 1 gallon.

Variations: When serving, add 1 tablespoon finely chopped raw onions or grated Monterey Jack cheese to each bowl, or both.