BACKDRAFT CHILI

     1lb bacon, cut in pieces 
     3lb chuck roast, cubed 
     1 1/2lb ground chuck 
     2 LB pork roast, cubed 
     4 cloves garlic, minced 
     3 large onions, chopped 
     1 can green chilies, chopped 
     2 tsp dry chopped habeneros 
     2 tsp dry red peppers 
     2 tbs chili powder 
     1 1/2 tbs paprika 
     4 tbs cumin 
     1 tbs black pepper 
     1 tbs Tobasco sauce 
     2 tbs Worcestershire sauce 
     1 can beef broth 
     1 can rotel tomatoes 
     2 large cans hot chili beans with gravy

     THIS RECIPE WILL FEED A WHOLE TROOP. 
     Fry bacon in #14 Dutch oven until just crisp. Remove and reserve bacon.

     Pour off most of drippings into a large skillet. Leave a small amount in
     Dutch oven. Brown meat and garlic in skillet in batches. While meat is
     browning, saut=E9 onions in Dutch oven. Add meat as browned and stir
     well. Add bacon, green chilies and dried peppers, spices, sauces, stock,
     and rotel tomatoes. Simmer for 2 hours. Add hot chili beans and simmer
     another 15 minutes. Serve.