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| 3 x ca. 450 g | Lean Chuck Steak, Coarse Ground |
| 2 x ca. 450 g | Lean Pork Shoulder, Cubed |
| 3 mittel | onions chopped |
| 1 | Green Bell Pepper, Cored, Seeded & Chopped |
| 1 | Red Bell Pepper, Cored, Seeded & Chopped |
| 2 | Jalapeno Peppers, Cored, Seeded & Chopped |
| 4 Esslöffel | peanut oil |
| 6 | Jalapeno Peppers, Left Whole But Gashed |
| 1 Esslöffel | Cumin ground |
| 1 Teelöffel | Allspice ground |
| 1 Esslöffel | Blackstrap Molasses |
| 12 x ca. 30 g | Beer (not lite) |
| 2 x ca. 30 g | Sour Mash Whiskey |
| 1 x ca. 30 g | Sri Racha Pepper Sauce |
| 5 | Cloves garlic crushed |
| 3 Esslöffel | Masa Harina |
| 1 Esslöffel | soy sauce |
| 1 Esslöffel | Cumin ground |
| 3 | bay leaves |
| 2 Tasse | Stewed Tomatoes, Chopped |
| 1 Tasse | tomato paste |
| 1 Tasse | tomato sauce |
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Saute the onions, garlic and the chopped peppers in the peanut oil. Add all the meat. Cook until browned. Add all the other ingredients but the cumin. Increase heat. Bring to a boil, stirring constantly. Boil for 4 minutes, stirring steadily. Reduce heat to a fast simmer. Cook, stirring often, for 10 minutes. Stir in the first measure of cumin. Reduce heat to a moderate simmer. Cook for one hour, stirring occasionally. Stir in the second measure of cumin. Cook for 15 minutes. Serve hot.
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