3 onions, finely chopped (browned in fat or oil)
2 lbs. ground beef (browned with onions)
1 lb. pork sausage (browned with onions)
1 clove garlic (thru press)
1 green pepper, finely chopped
2 (28 oz.) cans plum tomatoes
2 (15 oz.) cans red beans in chili gravy
2 tbsp. chili powder
1 tbsp. cumin
1 beef
3 pepperocine, finely chopped
1/2 stalk celery, finely chopped
Salt and pepper to taste
1 tsp. oregano
1 tsp. Hungarian hot pepper (or paprika)
1 tsp. herb blend
1 tsp. liquid smoke
1 tsp. Lea and Perrins
1 tsp. bitters

Makes about one and one half gallons. Cook for 3 to 4 hours. Let cool. Skim off grease. Reheat next day or so and serve. Can be kept in refrigerator for one week or frozen. Serve with French bread or oyster crackers and lots of beer.