3 lbs. fresh ground chuck
1/2 lb. fresh pork sausage
3 med. onions, diced
2 med. bell peppers, diced
4 oz. vegetable oil
10 oz. can Rotel tomatoes and green chiles
14 oz. can stewed tomatoes
4 oz. chili powder
4 oz. water
2 tsp. salt
2 tsp. paprika
1 tsp. red pepper
1 tsp. garlic powder
1 tsp. ground oregano
1 tsp. ground cumin

Saute diced onions and bell peppers in vegetable oil until clear (soft). Add chuck and sausage; cook over high heat until meat is browned, stirring frequently. Add remaining ingredients, continue cooking at high heat for 2 minutes, then reduce heat and simmer for 15 minutes. Skim off excess fat. Serve with cornbread. Serves 4 Cajuns or 8 with normal appetites.