MIKE'S TEXAS CHILI

      Title: MIKE'S TEXAS CHILI - SOUTHERN
  Categories: Ethnic, Chili, Groundmeat, Meats, Main dish
       Yield: 4 Servings
  
       3 lb Ground beef
       1 lb Ground pork
     1/2 tb Bacon fat or
       5    Precooked strips of bacon
            Crushed
    1/16 c  Sugar
     1/8 c  Dark brown sugar
       1 tb Beef soup base
     1/2 ts Instant coffee or
     1/2 c  -real coffee
       1 c  Chopped celery
       1 ts Thyme
       2 ts Salt
       1 ts Cummin seed
       1 ts Garlic, powder or minced
       1 tb Cocoa
       2    Bay leaves
       1 ts Cilantro
     1/2 tb Mexican oregano
       1 ts Tabasco or
       1 ts Cayenne pepper (+/-to taste)
     3/8 c  Chili blend
       2 tb Paprika
       1 cn V-8 juice, (48 oz. ea)
       1 c  Chopped onion
     1/2 c  Green and red peppers,
            Chopped
       1 cn Stewed tomatoes (16 oz. ea)
  
   Brown pork and beef, and drain very well. Add all ingredients to large
   crock pot and cover. Cook on high for 4 - 6 hours or low for 8 - 12
   hours. The longer it cooks, the thicker it gets. Cubed roast or steak
   may be substitiuted for the ground meat. NOTE: This can be cooked on
   top of the stove. Brown pork and beef, then cook onions until they
   become limp. Add all of the other ingredients first. Cook and mix for
   5 minutes add meat last Cover and cook on low for at least 4 hours.
   Stir every 10 to 15 minutes. Last served on 6/19/93. Today I'm making
   this to take to Sarah's 4th of July party. 7/02/93
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