3 lbs. ground meat
4 cans Hunts tomato sauce
1 bottle of beer
4 lg. bell peppers (if red, no sugar)
4 lg. onions
4 tbsp. chili powder
1/2 bunch fresh parsley
4 whole bay leaves
3 tbsp. oregano
3 tbsp. crushed pepper seeds
1/2 bottle Franks Hot Sauce
1/4 c. sugar
3 cloves garlic
2 tbsp. cumin powder

Dice peppers, onions, and garlic in large skillet. Saute until rubbery, not brown, in 2 tablespoons oil. Drain off excess oil; add to large pot. Add tomato sauce and beer. Then add dry seasonings plus hot sauce. (No more cumin, but any other seasoning may be added after 2 hours to taste.)

Bring all this to boil, then cut to simmer. In same skillet break up chopped chuck; don't brown it, just grey it. Put in large pot with tomato sauce. Mash chopped meat so that it doesn't harden into chunks. Simmer 4 hours and mash again for smooth mixture.