1 lb. chili meat
1 lb. ground meat
2 lg. black peppers
2 buttons garlic
1/2 tsp. cumino seed
2 tbsp. chili powder
1 sm. onion
1 tsp. salt
1 tsp. red pepper

Cook the peppers in water to cover the peppers. After they have cooled, peel the skin from the pepper and reserve the meat and water. While peppers cook, melt 1/2 tablespoon shortening and brown the meat with seasonings and onion. When done, cover with water in which the peppers were cooked. Let simmer at least 3 hours.