3 lg. cloves garlic, crushed
2 tbsp. lard or bacon fat
1 can (1 lb. 13 oz.) tomato puree
1/4 c. chili powder
1/2 tsp. cumin (comino)
1/2 c. or more pitted ripe olives (optional)
1 c. chopped onion
2 tsp. salt
1 lb. beef
1 lb. pork
2 tsp. oregano

Cook garlic and onion in shortening until wilted. Cut meat in 1/2 inch cubes and add. Brown meat; add all ingredients, except olives and simmer until meat is tender. Add the olives just long enough to heat. Garnish with chopped onion, if desired. Makes 6 servings.