2 tbsp. peanut oil
1 lb. lean pork, coarsely ground
1 lb. hamburger
4 yellow onions, chopped
6 cloves garlic, finely chopped
1 tbsp. cumin seeds
4 tbsp. hot chili powder
3 bay leaves
2 tsp. cinnamon
2 tsp. allspice
2 tsp. Tabasco
4 tbsp. cocoa powder
2 tbsp. Worcestershire sauce
4 tbsp. white vinegar
1 can (28 oz.) tomatoes, pureed
1 tbsp. oregano
2 lbs. kidney beans, soaked and cooked
Salt to taste

Heat a 12 quart heavy stockpot and add oil. Saute the pork, hamburger, onions, garlic, cumin seeds, chili powder, and bay leaves until meat is barely browned and onion clear. Drain the fat and discard. Add the remaining ingredients, including the beans, bring it to a simmer. Cook, covered for 1 1/2 hours or until the beans are very tender. You may need to add water to this dish as it cooks. Can be served with spaghetti, grated Cheddar cheese, chopped yellow onions.